Why is non dairy creamer added to yogurt?

There is no non-dairy creamer in yogurt. The creamer that is often referred to is non-dairy creamer. Non-dairy creamer is a powdered product made of vegetable oil, protein (casein), starch syrup as the main raw materials, and then adding a series of excipients such as emulsifiers, thickeners, stabilizers, flavoring agents, etc., using a technology called "microcapsule embedding", through emulsification, homogenization, spray drying and other processes.

Yogurt is a milk product that uses milk as raw material, pasteurizes it, adds beneficial bacteria (leavening culture) to the milk, ferments it, and then cools and fills it.

If there is non-dairy creamer in the yogurt. It must have been added later, and there is only one purpose, which is to reduce costs.

If there is non-dairy creamer in the yogurt.

The reason for this is that the reason for adding some creamer is that it adds a creamy flavor to the fried yogurt and makes the color appear more pure white.

Non-dairy creamer, everyone should have come into contact with it, is the white powder of the bottle of coffee mate.

Although it looks like milk powder, it has nothing to do with cow's milk. It contains neither calcium nor protein, but is a mixture of ingredients such as hydrogenated vegetable oils, starch hydrolysates, cream flavors, emulsifiers, etc.

The formation of yogurt requires a large number of ingredients in milk as a base, and even skimmed milk powder is not the best choice for homemade yogurt, let alone non-dairy creamer.

The reason for adding some creamer is that it adds a creamy flavor to the fried yogurt and gives it a more pure white color.

The question is professional enough.

As you said, there must have been too much thickener. In fact, all yogurt is as thin as water before adding thickener, and with thickener, the various ingredients in it are evenly distributed, making people drink fragrant and delicious.

The long shelf life means that the compound stabilizer is added more! One of the main ingredients of the compound stabilizer is also a thickener!

There are many categories of food thickeners, such as carboxymethyl starch, sodium carboxymethyl cellulose, guar gum, etc. These things are all polymer organic compounds, and it is safe to use according to the dosage stipulated by the state, but now the vast majority of food manufacturers will exceed the standard in order to achieve the purpose of stable food storage and long shelf life, and some even exceed several times (of course, this is also directly related to the quality of domestic thickening stabilizers, and the amount of poor quality and low purity will naturally be more, and the general purity of imports is extremely high, and the dosage is relatively small, but it is very expensive and the cost will be high. However, various edible additives stipulated by the state will be subjected to long-term pharmacological experiments before they are allowed to be used, including the maximum safe consumption amount, etc., and then a very low dosage will be formulated as a standard based on these data.

Therefore, even if the thickener exceeds the standard several times, in fact, theoretically speaking, it will not have any obvious impact on the human body. However, for these chemical additives, in principle, they should be used less if they can be used less, and they should not be used if they can be used.

The creamy substance is clotted fat and can be eaten.

The cream layer of non-dairy creamer cakes and mousse desserts does have a lot of thickeners, emulsifiers, plasticizers, etc., so it is better to eat less.

Regarding the detection of excessive thickeners, I personally think that it is difficult to detect, because thickeners are generally dissolved in water, and then evenly mixed with other materials, it is difficult to separate them to detect the specific content.

Therefore, for many things sold in the supermarket, especially those with complex ingredients, bright and cute, and attractive taste, it is still the same sentence, it is better to eat less. Food made by yourself, using the most primitive ingredients without adding various chemical ingredients, even if the taste is not so good, is the safest!

This question is so professional. However, after all, Guangming is the first batch of dairy factories in China. It should not be harmful to the body. You tell me?

Milk powder, whey protein, etc. are added to yogurt to improve the protein content of the product. Whey protein is extracted from the protein contained in the whey precipitated during cheese making**, which is a high-quality protein, and it is beneficial and harmless to add it. Cream is added to yogurt to increase the creamy aroma and also to make the yogurt richer and smoother.

Of course, yogurt has a higher fat content when cream is added. Recently, many popular "yogurt" upstarts have a fat content of more than 4% (in the past, the fat content of yogurt was less than 3%), and it is precisely with its fragrant and creamy taste that it pleases the consumer's tongue. Whey protein and cream are not food additives, but are conventional food ingredients.

Whey protein, known as the king of protein, is a protein extracted from milk, which has the characteristics of high nutritional value, easy digestion and absorption, and contains a variety of active ingredients, and is recognized as one of the high-quality protein supplements for the human body. It's because in the yogurt, these are guaranteed that you won't be too thin, but it is not recommended to use this yogurt**.

The creamer that is often referred to is non-dairy creamer. The main ingredients are hydrogenated vegetable oil and glucose.

That yogurt you can look carefully at the ingredient list, there are no of these ingredients.

It seems that it is not possible to make yogurt from the end of the branch, and if you do yogurt, it usually requires a lot of materials to make it.

This makes yogurt with low nutritional value, so don't do it.

Thickeners are used in yogurt in order to reduce the fat content and achieve the right taste. Because the taste of yogurt is closely related to the fat content in it, for various reasons, people tend to reduce the fat in dairy products, or even simply eat "fat-free dairy products", and the resulting yogurt is even less like yogurt, and the taste will be worse. In order to change the taste of yogurt, people will add some food gum to it, and the most common use is modified starch, gelatin, pectin and other thickeners.

Making yogurt "sticky" enough to become the usual semi-solid can also mimic the taste of fat to a certain extent. Moreover, thickeners have many benefits with the human body, so thickeners should be put in yogurt.

The main ingredient of creamer is hydrogenated vegetable oil, which is fat and has little protein content.

The main ingredient of yogurt is protein, which is estimated to be unfermentable.

The principle of yogurt production: lactose is first decomposed into 2 molecules of monosaccharides under the action of lactase, and then lactic acid is generated under the action of lactic acid bacteria; Lactic acid converts colloidal calcium phosphate in casein colloidal particles into soluble calcium phosphate, which reduces the stability of casein colloids, and at pH4 6 -4 7, casein agglutinates and precipitates to form yogurt.

Yogurt is made by fermentation and growth of lactic acid bacteria in milk. As for the principle of the yogurt machine, it is to provide the optimal temperature (42 degrees) for the growth of lactic acid bacteria, so one part heats up, the other parts control the temperature, and that's it. It should be noted that 42 degrees Celsius is the optimal growth temperature for lactic acid bacteria, and at this temperature, the fastest growth.

Of course, it is possible in other temperature conditions.

Fermentation conditions of yogurt:

1. Sterilize the raw milk and containers.

2. Raw milk should not contain antibiotics and other ingredients that inhibit the growth of bacteria.

3. Sufficient amount of lactic acid live bacteria starter culture.

4. The temperature is constant (the optimal fermentation temperature is 40 45).

5. A certain fermentation time (the general fermentation time is 3 4 hours).

Sour milk is a fermented dairy product made by adding high-quality pure fresh milk to sugar homogenization, ultra-high temperature sterilization and lactic acid bacteria fermentation. During the fermentation process, the casein in fresh milk solidifies when exposed to acid and becomes an elastic curd, with a milky white color, fragrant smell, sweet and sour, and a unique flavor.

1: Prepare about one liter of fresh milk. A few raisins, a few jujubes, and a little sugar. Bottled yogurt with a pinch of it. (It's yogurt, not sour milk).

2: Boil fresh milk for about 5 minutes, add sugar according to personal taste. Raisins and red dates shredded and put in. Then let cool to about 30 degrees, add bottled yogurt and stir well. (The principle of boiling is sterilization, and the sealed boxed fresh milk does not need to be boiled, but it must be heated to about 30 degrees).

Three: Prepare a container that can be sealed, such as a glass basin with a lid and a large water cup. The purpose is to seal and serve conveniently when serving. A glass basin with a lid is best, and the gaps can be surrounded with a wet towel.

Four: Place the evenly stirred semi-finished product in a place with a temperature of about 30 degrees for fermentation. Chongqing has little sunlight in summer, but the outdoor temperature is high. It can also be placed in warm water, just heating it to 30 degrees every hour. (The time is about four hours).

Five: When the yogurt in the glass basin is tofu brain-shaped, it's OK. Avoid hot kefir. Place in the refrigerator to cool.

At the end of the whole process, the most difficult part of the process is to control the temperature during fermentation, because the temperature determines the growth environment of lactic acid bacteria. Don't worry, most of the bacteria in the human gut are beneficial. Lactic acid bacteria are one of them.

Chongqing tastes spicy. Eating more lactic acid drinks helps the digestive system work properly. Secondly, do-it-yourself kefirt does not have various added ingredients.

In addition, if you can't finish the sour milk, you can put it in the refrigerator to keep it fresh, and don't use bottled yogurt when preparing it for the next time. This is the "yeast" that is called "yeast" when making steamed bread in the north.

The Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO) and the International Dairy Federation (IDF) define yogurt as: yogurt (i.e. yogurt), in milk (or non-added) milk powder (or skim milk powder), due to lactic acid fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus, the finished product must contain a large number of corresponding active microorganisms.

The principle of yogurt formation: lactose is first decomposed into 2 molecules of monosaccharides under the action of lactase, and then lactic acid is generated under the action of lactic acid bacteria; Lactic acid converts colloidal calcium phosphate in casein colloidal particles into soluble calcium phosphate, which reduces the stability of casein colloids, and at pH4 6 -4 7, casein agglutinates and precipitates to form yogurt.

Make your own handmade yogurt.

Detection - filtration - heating and excipients - sterilization - cooling to 42 degrees - inoculation - fermentation - cooling - post-fermentation - **.

1. Testing: Detect the temperature and density of fresh milk when it arrives, and do a boiling test.

2. Filtration: Use a 120 mesh filter to filter.

3. Heating and excipients: When the milk temperature rises to 65 degrees, add weighed excipients (sugar and stabilizers).

4. Sterilization: 95 degrees for 5 minutes.

5. Cooling: Cool to about 42 degrees.

6. Inoculation: add 3%-5% of direct strains or starter cultures

7. Fermentation: Fermentation under the condition of constant temperature of 42 degrees, the fermentation time of direct strains is generally greater than 4 hours, and the fermentation time of starter culture is generally 2-3 hours.

8. The end point of fermentation: when the observation state has become a tofu block, take a small amount of sample with a boiled and sterilized spoon to measure the pH value, the pH is between, the acidity is softer, the curd is firmer, and the fermentation end point is reached.

9. Cooling: After fermentation, the coagulated yogurt is directly put into the refrigerator for refrigeration; Stirred yogurt needs to be quickly cooled to room temperature, stirred until there are no particles, and then placed in the refrigerator.

10. Post-fermentation: Yogurt is formed after fermentation for 12-24h under the condition of 2-6 degrees.

11. **: The shelf life of handmade yogurt is 3 days under the condition of 2-6 degrees, and the shelf life is in accordance with the principle of first-in-first-out.

You only need fermented bacteria and pure milk to make delicious yogurt, and then with your favorite fruits, cut into cubes, stir well, a nutritious, economical, affordable and healthy breakfast is made.

Whole sweet milk powder can be used to make yogurt, but the production time is more difficult to master. Because the sugar in the sweet milk powder is also fermented during the fermentation process, the fruity yogurt is used as an introduction for the same reason. Therefore, it is best to make yogurt with pure milk, pure milk powder, pure soy milk and pure yogurt.