Yogurt has so many secrets! Are you sure you don’t want to learn about it?

When we think of healthy food, we often think of yogurt. This delicious dairy product can be part of breakfast, afternoon tea or a midnight snack.

Yogurt is not only a delicious food, but also a natural treasure trove of nutrients and probiotics, providing us with rich protein, vitamins and minerals. Whether you are a food lover or a health seeker, yogurt is a good choice in your daily diet.

01

What kinds of yogurt are commonly consumed?

We often eat nutritious and delicious yogurt, but do you know that its scientific name is yogurt? Yogurt can be generally divided into the following four categories according to the production method, taste and flavor:

Yogurt: Yogurt is a traditional dairy product obtained through fermentation of lactic acid bacteria. Yogurt has a sour taste and special flavor, and also has a certain amount of probiotics. Yogurt may have different names in different regions, but its basic feature is that it produces sour taste through fermentation of lactic acid bacteria.

Fermented milk: Fermented milk refers to dairy products that are fermented by adding lactic acid bacteria or other probiotics . It has a sour taste and special flavor and is often regarded as a healthy food choice. Fermented milk contains more probiotics, which can provide certain nutrients for the human body and help maintain intestinal health.

Flavored yogurt: Flavored yogurt is similar to flavored fermented milk. It is yogurt with additional flavor ingredients added to increase the taste and flavor. Flavored yogurt may have different flavors, such as strawberry, vanilla, blueberry, etc., to meet consumers' needs for different flavors.

Flavored fermented milk: Flavored fermented milk refers to fermented milk with other flavor ingredients added, such as fruits, nuts, chocolate, etc., to increase the diversity of taste. Flavored fermented milk usually has a sour and strong flavor and a richer taste.

02

What are some common probiotics found in yogurt?

1) Lactobacillus acidophilus : Lactobacillus acidophilus is a common probiotic that plays an important role in the fermentation process of yogurt. It can convert lactose into lactic acid, lower the pH value of yogurt, and produce a special flavor and taste.

2) Lactobacillus bulgaricus : Lactobacillus bulgaricus is another common probiotic in yogurt, which also has the ability to convert lactose into lactic acid. Lactobacillus bulgaricus can produce a special yogurt flavor and help enhance digestion.

3) Streptococcus thermophilus : Streptococcus thermophilus is a common probiotic and is also commonly used in the fermentation process of yogurt. It can quickly convert lactose into lactic acid, providing the acidity and flavor required for yogurt.

These probiotics ferment with lactose in milk to produce lactic acid during the yogurt production process, giving the yogurt a sour taste, rich taste and a certain shelf life.

In addition, these probiotics also help maintain the balance of intestinal flora, enhance immunity and promote digestion , among other benefits.

It is worth noting that different brands and manufacturers may use different probiotic combinations and different production processes to obtain specific flavors and effects. The old yogurt and Greek yogurt that we often buy in our lives have many differences in production methods and taste.

Old yogurt: Old yogurt is a traditional way of making yogurt. It is usually obtained by fermenting milk or other dairy products with lactic acid bacteria (such as Lactobacillus acidophilus, Streptococcus thermophilus, etc.). During the fermentation process, lactic acid bacteria will convert lactose into lactic acid, giving the yogurt a sour taste and special flavor. Old yogurt is generally smoother in texture, with a medium consistency and a more obvious sour taste.

Greek yogurt: Greek yogurt is a special type of yogurt that is made slightly differently than traditional yogurt. When making Greek yogurt, regular yogurt is usually strained through a strainer to remove the whey part of it to increase its consistency and protein content. This process is similar to dehydration, which makes Greek yogurt richer in texture, thicker in taste, smoother than traditional yogurt, and less sour.

In short, old yogurt is a traditional yogurt obtained by fermenting dairy products, with a smooth taste and a distinct sour taste; while Greek yogurt is a yogurt that has been filtered to remove whey, with a thicker texture and a thicker taste. The two are different in taste and texture, and you can choose according to your personal preference.

03

Is it true that drinking yogurt after a meal helps digestion?

If you want to promote digestion by drinking yogurt, you must ensure that the yogurt contains sufficient active lactic acid bacteria probiotics. Lactic acid bacteria can help the human body maintain the balance of intestinal flora, promote the growth of beneficial bacteria, and inhibit the reproduction of harmful bacteria. They can decompose certain components in food, promote food digestion and absorption, and thus reduce the occurrence of indigestion.

In addition, yogurt also contains a certain amount of protein, which can provide energy, repair and build tissues, and maintain the normal function of the body. Taking an appropriate amount of protein after a meal can help maintain blood sugar stability, delay gastric emptying time, reduce hunger, and make our digestive system run more smoothly.

Of course, not all yogurts contain sufficient amounts of active lactic acid bacteria. Generally speaking, low-temperature yogurt (refrigerated yogurt) contains more lactic acid bacteria than room-temperature yogurt. This is mainly due to differences in their production processes.

Low-temperature yogurt (refrigerated yogurt) is made by fermenting at a lower temperature for a long time. During the fermentation process at low temperature, lactic acid bacteria have more time to grow and reproduce, making the number of lactic acid bacteria in low-temperature yogurt richer.

Room temperature yogurt is made by heating and sterilizing it and then adding lactic acid bacteria culture to ferment it. During the heating process, most of the lactic acid bacteria will be killed, so the number of lactic acid bacteria in room temperature yogurt is relatively small. Although some lactic acid bacteria will grow and multiply during the fermentation process, the number of lactic acid bacteria is relatively limited due to the short fermentation time.

In addition, in order to extend the shelf life of room temperature yogurt, more preservatives, stabilizers and other food additives are often added than lower temperature yogurt. These additives may have a certain impact on the activity of lactic acid bacteria.

Therefore, if you want to promote digestion through yogurt, you should choose yogurt with more active lactic acid bacteria, such as low-temperature yogurt or other fermented dairy products. In addition, when buying yogurt, you can pay attention to the product label and description, and choose products that indicate that they contain active lactic acid bacteria.

04

What should you pay attention to when buying yogurt?

When choosing yogurt, we need to pay attention to an important criterion: protein content.

According to the national standard (GB 19302-2010), the protein content of real yogurt should be no less than 2.9g per 100g of fermented milk, and the protein content of flavored fermented milk should be no less than 2.5g. This standard is to ensure that yogurt has enough protein to provide nutritional and health benefits.

Source: National Standard of the People's Republic of China GB 19302-2010

However, common yogurt and yogurt do not meet this standard, and their protein content is usually lower. This is because yogurt and yogurt use different fermentation methods and recipes during the production process, resulting in a lower protein content. Although they also have a certain sour taste and taste, they cannot be classified as real yogurt.

When buying yogurt, we can pay attention to the ingredient list on the product label and look for yogurt that contains a variety of probiotics. A diverse combination of probiotics helps provide a richer variety and quantity of probiotics, enhances the nutritional value of yogurt, and better meets the body's nutritional needs.

In addition to probiotics and protein, we can also pay attention to whether other nutrients are added to yogurt, such as fruit particles rich in vitamins, oats containing dietary fiber, etc. These additives can further increase the nutritional value of yogurt, making it a more comprehensive healthy food choice.

Finally, understanding the shelf life and storage requirements of yogurt is also an important consideration when purchasing. Make sure the yogurt you purchase is within the shelf life and is stored in accordance with the storage conditions required by the product to maintain its quality and nutritional content.

References:

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[2] Wang Yiran. Effect of fermentation conditions on nutritional quality and metabolites of yogurt[D]. Shenyang Agricultural University, 2019. DOI: 10.27327/d.cnki.gshnu.2019.000149.

[3] Liu Zhuo. Comparative study on the effects of yogurt fermented with different lactic acid bacteria on consumer sensory evaluation and nutritional components[J]. China Food Industry, 2023(08):38-39.

[5] Jiang Tiemin, He Xiaolong, Gao Yiyi, Zhao Junying, Liu Yanpin. Evaluation of nutritional value of different yogurt fats and its influencing factors[J]. Chinese Journal of Food Additives, 2022, 33(01): 154-163. DOI: 10.19804/j.issn1006-2513.2022.01.026.

[6] Lan Xiaoyan. Tips for choosing and drinking yogurt[J]. Food and Health, 2021(08):24-26.

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Author: Xiaojuan is not Juan, Master of Food Science and Engineering, Henan University of Technology

Image source: Pixabay