Why is old yogurt thicker than ordinary yogurt? A: Old yogurt contains a lot of protein, so it is sticky. Why is old yogurt thicker than ordinary yogurt? An insider of a dairy company said, first, the process is different. Ordinary yogurt is stirred, and old yogurt is solidified. It is necessary to take fresh milk as raw material, put semi-finished products into plastic bowls, seal them, and then refrigerate and ferment for 72 hours, which takes a long time to make. This process itself will make yogurt sticky. In addition, the protein content of old yogurt is high. The protein content of old yogurt in the market is at least higher than 3%, and many of them reach 5%, while the protein content of flavor yogurt is ≥ 2.3%. Protein is rich, so it will be sticky, the cost will be higher, and the price will naturally be higher than ordinary yogurt. Will the nutritional value be higher than ordinary yogurt? A: The nutritional value of old yogurt is similar to that of ordinary yogurt. Is the nutritional value of old yogurt really higher than that of ordinary yogurt? In this regard, Zhang Hao, dean of Food College of Jiangnan University and doctoral supervisor, said that there is not much difference between old yogurt and ordinary yogurt, but the production process is different. When it comes to the nutritional components of the two, Zhang Hao thinks that they are almost the same, because almost all yogurts are made of milk and inoculated with lactic acid bacteria, so the nutritional components are not much different. /html/society/2011420/4843d7ic83ek77h.html (The thicker it is, the more nutritious it will be, which will unveil the mystery of "old yogurt").