There are many brands of yogurt on the market. When choosing yogurt, pay attention to the following points:
1, first look at the name. Usually yogurt is labeled yogurt or fermented milk. Yogurt or lactic acid bacteria drinks, drinks are not yogurt, but drinks.
2. Secondly, it depends on the formula table. The first recipe is raw milk, which is qualified yogurt. Fermented with fresh milk, it is more expensive and has the highest nutritional value among all yoghurts. This is a good yogurt.
3. If there is the word reconstituted milk on the package, and the first ingredient list is water. It is fermented from milk powder and white sugar. Although there is the word yogurt on the trademark, it can't be regarded as real yogurt because many of its nutrients have been destroyed. For example, vitamins are almost destroyed.
4. If the first ingredient list is water and there is no reconstituted milk logo, it is definitely not yogurt, and it is most likely a lactic acid beverage.
5. Look at the milk content of yogurt. Try to choose yogurt with milk content greater than 85%. The higher the milk content in yogurt, the better its nutritional value. The milk content of some yoghurts can be as high as 99%. This kind of yogurt is particularly sour and needs to be mixed with honey or jam.
Yogurt classification
According to national standards, yogurt can be divided into four categories: yogurt, fermented milk, flavored yogurt and flavored fermented milk.
1, yogurt
Raw cow (sheep) milk or milk powder was sterilized, inoculated with Streptococcus thermophilus and fermented with Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.). Bulgaria).
Step 2 ferment milk
Raw cow (sheep) milk or milk powder is used as raw material, and the product with reduced pH value is made by sterilization and fermentation, which is not limited by bacteria.
3. Flavor yogurt
Yogurt contains other ingredients besides milk/milk powder, such as food additives, fruits and vegetables or miscellaneous grains. As long as the milk/milk powder content exceeds 80%, the protein content is ≥2.3%.
4. Flavor fermented milk
Except milk/milk powder, other ingredients are added after inoculation and fermentation, and there is no restriction on bacteria.
Refer to the above information: Baidu Encyclopedia-Yogurt