Solidification type and stirring type are the current situation of yogurt on the market, and "old" yogurt belongs to solidification type. The two kinds of yogurt have different tastes 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, but there is no obvious 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. For people with bad stomach, eating old yogurt has a good stomach nourishing effect, which can promote the secretion of gastric juice and promote ventilation and digestion.
In the process of making yogurt, some lactic acid bacteria can synthesize vitamin C, increasing the content of vitamin C. Yogurt can inhibit the growth of intestinal spoilage bacteria, contain active substances that can inhibit the synthesis of cholesterol reductase in the body, stimulate the human immune system, mobilize human positive factors and effectively fight cancer. Therefore, eating old yogurt often can not only increase nutrition, but also prevent diseases, which has a good preventive and therapeutic effect on arteriosclerosis and coronary heart disease, and can also lower cholesterol.
Through the introduction, we know that the nutritional value of old yogurt is really high, and it is rich in substances beneficial to human body. Eating old yogurt to supplement nutrition in daily life is definitely a very good choice. But the choice of old yogurt must ensure its high quality and freshness. If it is left for too long, it cannot be eaten.