Is fresh everyday s bottled yogurt good?

Personally, I feel that the quality of this yogurt is still very good, relatively mellow, and its protein and fat content are very good.

Today's bottled yogurt every day should be of relatively good quality and high nutritional value, so you can use it with confidence.

Fresh, every day's bottled yogurt is of reliable quality, and the quality is very good, and the storage time should not be too long after opening.

Fresh every day. Is bottled yogurt***? If only it had been okay on the day. Key. It's not good for a long time.

Big head, as long as there is no expiration or just the body of the day is definitely drinkable, but pay attention to preservation, if the weather is hot, be sure to pay attention to the temperature of a grasp, don't be too hungry and hot, if it is too hot, it will affect the quality of yogurt.

Do you ask fresh, everyday's bottled yogurt***? Finally, don't drink bottled yogurt. Such a feeling is unhygienic.

It's still better to drink bagged yogurt. Two boxes of hygiene are drunk. Don't drink bottled light makeup with acid, that yogurt is clean.

I wish you good health and happiness.

Bottled yogurt every day, ***? I think it's okay, so-so.

Fresh, the quality of bottled yoghurt every day is okay, right? Good for the body.

It should be better, fresh bottled water every day is coming, it should be of better quality, of course, it is given to use with confidence.

If every day is fresh yogurt. It's still good for people's bodies. However, it cannot expire. Drinking yogurt is good for the gut of a person. There is still a certain maintenance function.

That's not necessarily good, you have to see whether he uses good or bad materials to make them. If the material used is not up to standard. The bottle of fresh coal. Yogurt quality. It can't be good either.

It should be of good quality, so feel free to drink it.

It is mainly a sterilization method for milk, which can not only kill pathogenic bacteria that are harmful to health, but also make milk quality change as little as possible. In other words, it is a method of heat treatment for a long time at low temperature or for a short time at high temperature according to the difference between the heat lethality curve of tuberculosis bacteria, which is extremely resistant to high temperatures, and the thermal damage curve of cream, which is the most susceptible to heat in milk. Among them, the method of heating below 60 for 30 minutes has been widely used in the world as a standard for low-temperature sterilization.

The use of high temperature treatment, although it has some effect on the milk quality, can enhance the sterilization effect, this method is called high temperature sterilization, that is, above 95 heat for 20 minutes. Pasteurization can be applied to fermented products in addition to milk.