Which is better, cooked yogurt or raw yogurt

Many people can't tell the difference between cooked yogurt and raw yogurt, but in fact, it is better to drink cooked yogurt. This way, the effect will be better and it will not cause any harm to your body. After all, cooked yogurt is basically sterilized, so you don't need to worry about any bacterial infection if you drink it at this time.

Milk products sold under the names of pure milk, pure fresh milk, fresh milk, flavored milk, and milk-containing beverages can be divided into two types: pure milk and milk-containing beverages. In the product ingredient list of pure milk (also called fresh milk, pure fresh milk), there is only one item called “fresh milk”. Yogurt is made by fermenting pure milk, so yogurt also falls into the category of pure milk. Milk-containing beverages are allowed to be prepared by adding water. From the ingredient list, we can see that in addition to fresh milk, there are also water, sweeteners, fruit flavors and other ingredients. The national standard clearly stipulates that sorbic acid is prohibited from being used in yogurt, but it is allowed to be used in milk-containing beverages (the standard is 1 g/dg). This is why milk-containing beverages have rich flavors and a longer shelf life.

Milk-containing beverages can be divided into two types: prepared type and fermented type: the prepared type is made from fresh milk or milk powder, and is mixed with water, sugar solution, acidulant, etc.; the fermented type is made from fresh milk or milk powder, and is mixed with sugar solution, etc., in the emulsion obtained by culturing and fermenting lactic acid bacteria. Yogurt drinks are fermented milk drinks. The milk content in milk drinks must not be less than 30%, which means that the water content must not be higher than 70%. It can be seen from this that the nutritional value of milk-containing beverages cannot be compared with that of pure milk, and the prices are naturally different. Therefore, some milk-containing beverages began to "impersonate" and put vague product names such as "active milk" in large letters on the product packaging. Only when you look closely can you find a few other key small words next to them - "milk-containing beverage".

According to Xinhua News Agency, Professor Li Tingyu, executive director of the Chongqing Nutrition Society and vice chairman of the Children's Health Society, pointed out that some manufacturers make milk into various kinds of milk drinks in order to increase sales. If you look closely at the ingredient descriptions on the packaging of these milk drinks, you will find that the protein content of many milk drinks is only 1%, which does not meet the 3% protein content requirement of normal dairy products. After drinking it, it cannot achieve the nutritional effects of fresh milk or yogurt products. Professor Li called milk-containing beverages "watered-down milk" and reminded people to drink less.

Milk contains protein, lactose, calcium and other substances. When fresh milk or skimmed milk is used as the raw material and pure cultured lactic acid bacteria starter is added to the sterilized milk, the lactic acid bacteria will grow and multiply in large quantities at a suitable temperature, decomposing the lactose in the milk into lactic acid. When the pH value reaches 4.6, casein begins to precipitate and condense into yogurt. This stage is called "pre-fermentation". It is then placed in a cold storage at 4°C-6°C, where the yogurt continues to ferment. This process is called "post-fermentation", and its main function is to produce an aromatic aroma. When the secondary fermentation is completed, it becomes commercially available yogurt. Yogurt tastes good, is nutritious, and the protein in milk becomes easier to absorb. Lactic acid bacteria can also synthesize vitamin B1, vitamin C, vitamin B1 and folic acid in the human intestine.