Nowadays, there are many old-fashioned yogurts in the shelves of supermarkets in major and medium-sized cities. The packaging is simple, and the trademark reads "old-fashioned yogurt", "traditional craftsmanship", "old taste" and "no additives". Consumers don’t understand how the quality and nutrition of old-fashioned yogurt differs from regular yogurt?

If you want to understand old-fashioned yogurt, you must first understand the difference between it and ordinary yogurt.

The so-called old-fashioned yogurt is a yogurt product produced using traditional production methods. This kind of yogurt basically does not use any additives and is generally solid. This solid state does not use a coagulant, but a special gel state of milk protein. However, this protein gel state is relatively fragile. As long as it is stirred vigorously, the seemingly solid solid state can be turned into a liquid state again. Especially during transportation, external forces such as shaking and vibration can easily affect the shape and taste of solidified yogurt. What consumers may see when they get it is broken "jelly" or even liquid yogurt.

With the development of the food industry, in order to facilitate transportation and sales, manufacturers add some thickeners to yogurt, slowly mash the fermented yogurt gel in large tanks, and turn it into a sticky consistency. Semi-fluid, some also add fruit particles according to different flavors, such as strawberry yogurt, pineapple yogurt, etc. In this way, no matter how it is shaken, it will not turn into a liquid state, and it is easy to transport and sell. This is the ordinary yogurt we see now.

If you understand the production process of the two, you will know that there is no essential difference between the two types of yogurt. The production process of old-fashioned yogurt will not increase the nutritional value of the product. Therefore, as long as the yogurt is produced by a qualified enterprise, no matter what process it is made with, the nutritional quality of the yogurt should be the same if the ingredients are the same.

Because the raw milk used to produce yogurt in the traditional way must have high protein content, low or no antibiotic content, and low bacterial content. Only in this way can yogurt curd be made smoothly. Therefore, the quality requirements for raw milk are relatively high, which may be the root of the popularity of old-fashioned yogurt.

Ordinary yogurt does not have such high requirements for raw milk, because now with the help of vegetable gum, even if the protein content of raw milk is relatively low, it can be frozen.