What is yogurt?

Yogurt (commonly known as yogurt) refers to milk (sterilized milk or concentrated milk) with or without milk powder (skimmed milk powder), which is a curd-like product made by lactic acid fermentation under the action of Bulgaria bacillus and Streptococcus thermophilus. The finished product must contain a large number of corresponding active microorganisms.

(1) Classification by organizational status of components:

(1) solidified yogurt:

The fermentation process is carried out in the packaging container, so the finished product maintains its curd state due to fermentation.

② Stir yogurt:

Fermented first and then filled to get the finished product. Before and during filling, sufu has been crushed into a sticky tissue state.

(2) According to the taste of the finished product:

① Natural pure yogurt:

This product is only fermented by raw milk and strains, and does not contain any auxiliary materials and additives.

(2) sweetened yogurt:

This product is fermented by raw milk and sugar-added strains.

③ Seasoned yogurt:

It is made by adding spices to natural yogurt or sweetened yogurt.

(4) Fruit yogurt:

The finished product is made of natural yogurt mixed with sugar and fruit.

⑤ Compound or nutritious healthy yogurt:

Usually yogurt is made by strengthening different nutrients (vitamins, dietary fiber, etc.). ) or mixed with different auxiliary materials (such as grains and dried fruits). ) in yogurt. This product is very popular in western countries.

(3) According to the fat content in raw materials:

① Full-fat yogurt:

Fat content _2.5% (fat content of pure yogurt _3. 1%).

② Partially skimmed yogurt:

The fat content is 0.8%~ 1.6% (the fat content of pure yogurt is 1.0%~2.0%).

③ Defatted yogurt:

Fat content _0.4% (pure yogurt fat content _0.5%).