netizens recently asked a lot of questions about the selection and purchase of yogurt and related products. There are so many and complicated questions that I can’t imagine. It’s hard to explain them clearly with 140 words on Weibo. I’d better send a long article to explain it. There are 5000 words in total. I don’t feel tired when I write it. Don’t be tired when you look at it.
1 yogurt, yoghurt, fermented milk, fermented milk, yogurt, yoghurt and other words are too many, looking really dizzy. Do they mean something?
A: Yes, they all refer to yogurt. To confirm whether they are a kind of thing, look directly at the “product category” item on the package, which says “fermented milk”, that is, yogurt. If the yoghurt contains ingredients other than milk, sugar, fermentation bacteria and thickener, it is called “flavor fermented milk”. For example, most yoghurt products with juice, fruit grains, malt, grains and coconut are flavor fermented milk.
as for the names on the front of the package, however novel, are all good sounding names given to their own products by enterprises, which are just to distinguish them from other similar products and attract consumers’ attention. Among them, the source of yoghurt is the most interesting. It does not mean that the product is of excellent quality. It is probably the product of a cross between the English name of yoghurt (yogurt) and the Taiwan name of yogurt (yogurt): Youge) + (sour) yogurt = yogurt. Some experts say that the protein content of yogurt is lower than that of milk?
A: most of the cases are like this. Yogurt is usually added with 7% sugar (otherwise the sour taste is too strong for most people), and white sugar does not contain protein. At the same time, yogurt added fruit, juice, jam and other ingredients, they almost do not contain protein, will also reduce the protein content of the product. However, the protein in milk is 100% retained in yogurt.
in the past two years, contrary to the legend that “China’s dairy standards are the lowest in the world”, the protein content of various dairy products is going up all the way, and the protein content of many products has greatly exceeded the national standards (2.5% of original yogurt and 2.3% of flavor yogurt). This is because it is difficult to make high-quality milk raw materials with poor quality. Enterprises often use high-quality milk to make yogurt, or add milk powder and whey powder in ingredients to improve the protein content of products. At present, the yogurt products on the Beijing market, even flavor yogurt, can reach the protein content of more than 2.5%, and even some products exceed 3.0%, reaching the level of pure milk. Considering that the protein in yogurt is easier to digest and absorb, in fact, yogurt is not inferior to milk in terms of protein supply. Is the calcium content of
3 yogurt lower than that of milk, and the nutritional value of vitamins is also poor?
A: the calcium content of yogurt is indeed slightly lower than that of raw milk. As mentioned above, the calcium content in milk is diluted by the addition of sugar, fruit and other ingredients. However, because yogurt contains lactic acid and lactic acid bacteria, which is conducive to the absorption of minerals, the actual utilization rate of calcium in original yogurt may not be lower than that of milk. The amount of calcium in each product depends on its protein content, because calcium in dairy products is subtly combined in protein sol or gel system. Generally speaking, if the protein content is high, the calcium content in the product will also be high.
yogurt retains all the vitamins in milk, and after fermentation, the activity of lactic acid bacteria can also increase the content of vitamin B. therefore, on the whole, the vitamin nutritional value of original yogurt is equivalent to or even better than pure milk, and can be used as one of the dietary sources of vitamin B2, B6, B12, vitamin A, vitamin D, etc.
the national standard of nutrition label of prepackaged food in China only requires the labeling of energy, protein, fat, carbohydrate and sodium, but does not require enterprises to indicate the content of calcium and various vitamins in products. Therefore, many products are not labeled with calcium and vitamins, but this does not mean that they do not contain these components.
4 reconstituted milk yogurt is how to return a responsibility? Is the yogurt quality worse than fresh milk?
A: the so-called yogurt made of reconstituted milk refers to the yoghurt made by mixing milk powder with water and inoculating lactic acid bacteria. This practice does not hinder the nutritional value of the product, nor does it hinder the growth of lactic acid bacteria. The quality of its products mainly depends on the quality of raw milk powder. If the quality of milk powder is high, the content of antibiotics is low, and the concentration of milk powder is large enough and the fermentation effect is good, then the protein, calcium and vitamin content of the yoghurt made from fresh milk are not inferior. Even if fresh milk is used to make yogurt, if the protein content of raw milk is not high enough, enterprises can also add a small amount of milk powder in fresh milk to ensure the protein content and coagulation effect of yogurt. The protein content of some yoghurt is high, but whey powder is added. The salesman said that those with low protein content did not add whey powder, which was more natural. Does that make sense?
A: it doesn’t make much sense. Whey powder is not a harmful substance. It is extracted and recovered from whey protein separated out from cheese making. It is also a high-quality protein. The main protein in infant formula is whey powder, because it is easier for infants to digest than casein in cheese. Whey powder is also often used to make muscle enhancing products for bodybuilders. Although people don’t have to buy whey powder to take it, it’s certainly not a disadvantage or a mistake to add whey powder to a yoghurt product to increase its protein content. I’m quite surprised by the salesman’s eloquence