The taste of Chunzhen yogurt is different from that of Anmuxi yogurt. Chunzhen yogurt tastes sweeter and thinner, and Anmuxi yogurt is thicker. Chunzhen yogurt is pasteurized yogurt, which can guarantee the quality without refrigeration and can be stored at will. Mengniu Chunzhen fermented high-quality pasture milk and imported Danish strains (Lactobacillus bulgaricus and Streptococcus thermophilus), which made the taste of Chunzhen yogurt simple and pure.
Anmuxi came from "Ambrosial" in Greece and added the latest strain developed by Athens Agricultural University in Greece. Rich taste, more protein, 35% higher than ordinary yogurt in protein, and the longest shelf life is six months. From the milk source, Anmuxi uses high-quality pasture milk sources from Yili's three golden milk sources to make the taste richer and more delicious.
Main factors affecting the quality of yogurt
1, raw milk mixed with water, lack of dry matter. When the moisture content reaches 15%, the yogurt clots float in whey.
2. The coagulation ability of raw milk is reduced, and yogurt clots are fragile or thin soup-like.
3. Using the milk injected with antibiotics to produce yogurt will make the yogurt not solidify and the emulsion is sweet.
4. The workshop environment and equipment are polluted by phage, which makes the fermentation process slow or even stop; The residual cleaning solution and disinfectant will also stop fermentation, making the clot brittle and the emulsion sweet.
5. Improper selection of strains or single strains, inappropriate fermentation temperature and insufficient fermentation time lead to insufficient flavor and fragrance of yogurt.
6. The bacteria are impure or the production equipment and pipelines are polluted by gas-producing bacteria, resulting in bubbles and spicy taste in yogurt. If it is contaminated by yeast, it will taste bad.
Baidu encyclopedia-Mengniu innocence
Refer to the above content: Baidu Encyclopedia-Anmuxi Greek Yogurt