What's the difference between old yogurt and ordinary yogurt? Yogurt tastes unique and is a kind of dairy products loved by men, women and children. We usually drink old yogurt and ordinary yogurt. Do you know the difference between old yogurt and ordinary yogurt? How to make old yogurt?
additive
Old yogurt and yogurt are coagulating yogurt. No additives such as coagulant are used in the production process. Solid state is the gel state of milk protein, so it is necessary to use milk with high protein concentration. Yogurt belongs to fermented milk. Coagulant and other additives will be added in the fermentation process. The national standard allows the use of additives in fermented milk, which is the need of production technology. The reasonable use of additives will not harm human health.
Canned and fermented
Old yogurt is canned before fermentation. Put the sterilized milk, sugar and bacteria in the sterilized container, keep warm and ferment for a few hours, then they will turn into solid old yogurt. Yogurt is fermented before canned. It is a kind of milk product that takes milk as raw material, pasteurizes, adds beneficial bacteria (starter) to milk, ferments, cools and fills.
texture
Old yogurt old yogurt is sour. The fermentation is more sufficient and the taste is more sour. Although it is good for regulating the intestinal tract, the more acidic things are, the more corrosive they are to the teeth and the more irritating they are to the gastric mucosa. Yogurt has many flavors. At present, yogurt products in the market are mainly fruit flavored products added with various fruit juices, jam and other accessories, so the taste of yogurt is relatively diverse.
How to make old yogurt
1. You can choose special active lactic acid bacteria for the introduction of old yogurt. Although the success rate is very high, the taste is not good. So we recommend the yogurt on the market as the introduction. There are several lactic acid bacteria in the yogurt on the market, and the taste is also good. The fresh cheese containing lactic acid bacteria is also a good choice for old yogurt. It is not recommended to use fruit yogurt as a guide, which will affect the quality of the finished product.
2. In order to make yogurt ferment better, fresh milk needs to be heated after cold storage, so that the low temperature of cold storage will soon rise to 40 degrees, creating favorable temperature conditions for lactic acid bacteria fermentation.
3. The container must be cleaned and scalded with boiling water to ensure that there are no bacteria, otherwise the milk will be polluted and the fermentation will fail.
4. Besides the oven and yoghurt machine, the fermentation tools can also use quilts. As long as the temperature reaches a certain level, lactic acid bacteria can multiply in large quantities.
5. The successful yoghurt is semi solidified, the surface is white and smooth, there is no whey (light yellow transparent liquid) precipitation, smell of milk flavor. A good yoghurt is solidified, but it will break when stirred. Unlike the bought yoghurt, it is still very thick because the bought yoghurt is added with thickener.
What are the advantages of old yogurt?
There are two types of yoghurt products on the market: solidified yoghurt and stirred yoghurt. The two types of yoghurt have different taste due to different production methods, but the national standards are the same. In terms of nutritional value, the protein and fat content of old yogurt may be slightly higher, in addition, there is no significant difference between the two kinds of yogurt.
The nutritional value of yogurt far exceeds that of fresh cow (sheep) milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes and so on. People with stomach diseases drink it, which can promote the secretion of gastric acid. After eating, not only does it not cause flatulence and diarrhea, but also it can ventilate and eliminate food.