The number of lactic acid bacteria in yogurt is more than 107/g. Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium can ferment glucose, fructose, galactose and lactose respectively to produce lactic acid and a small amount of other substances. These changes in yogurt not only improve the original nutrition of milk, but also give yogurt a special flavor.
Yogurt is a kind of food with good health care function. Its health care functions mainly include: regulating gastrointestinal flora, improving immune system, inhibiting tumor, improving metabolic disorder of lactose intolerance, lowering cholesterol level, inhibiting toxins in vivo and delaying aging. Especially for lactose intolerant people, symptoms such as bowel sounds, abdominal pain and diarrhea appear after drinking milk. Yogurt is a good milk source in protein and can be safely drunk.
Different from yogurt, acidic milk drinks are made from fresh milk or dairy products with or without fermentation, mainly including lactic acid bacteria drinks and lactic acid drinks.
Among them, lactic acid bacteria beverage is a kind of beverage containing fermented milk, which is made by culturing and fermenting lactic acid bacteria strains, adding auxiliary materials such as water and thickener, and then sterilizing or not. It can also be divided into active lactic acid bacteria beverage and inactive lactic acid bacteria beverage. Active lactic acid bacteria beverage refers to a product fermented by lactic acid bacteria, which is no longer sterilized and contains at least 106/g active lactic acid bacteria. Because it has not been sterilized, this product needs to be stored in cold storage, and the shelf life is generally within 2 ~ 3 weeks. In order to prolong the shelf life of lactic acid bacteria drinks, many dairy processing plants sterilize lactic acid bacteria drinks to produce inactive lactic acid bacteria drinks, which can be stored at room temperature. Inactive lactic acid bacteria beverage is a product made by fermentation and sterilization of lactic acid bacteria.
Blended lactic acid beverage is made of fresh milk or dairy products as the main raw material, with water, sugar, sour agent and other auxiliary materials. The shelf life of sterilized products is longer than that of lactic acid bacteria beverage.
In the finished products of these two kinds of acidic milk drinks, the content of protein is required to be above 0.7%. Consumers should choose their products according to whether they are fermented, whether they contain active lactic acid bacteria and their protein content.