Lactic acid bacteria? Yogurt? “Stupid” can’t tell

  Two days ago, the editor asked Bao’s father to go to the supermarket to buy yogurt for his baby, but he received one call after another. Bao’s father said that we usually choose the taste of yogurt, but it is different for the baby, so we have to choose carefully. Good guy, I don’t know if I’m not picking, I’m surprised, there are too many of these types, what lactic acid bacteria, fermented milk, flavored fermented milk, flavored yogurt, flavored yogurt, reconstituted milk… completely confused him.
  ”Fermented milk” is really yogurt
  National Public Nutrition Senior lecturer Xu Jing said: Yogurt is milk as raw material, without water is not concentrated, pasteurized, made of fermented, add sugar to taste, and finally made yogurt. According to national standards, yogurt can be divided into 4 categories: yogurt, fermented milk, flavored yogurt and flavored fermented milk. To put it simply, although there are so many names for yogurt, no matter what the fancy name is, as long as the product type of the package is “fermented milk” and “yogurt”, that is the most authentic yogurt.
  Fermented milk is a comprehensive name for a type of dairy product. Yogurt is a kind of fermented milk, but fermented milk does not only include yogurt, but also kefir, sour cream, etc. Yogurt is also pure yogurt, which is not much different from fermented milk in terms of nutritional components. It is a product made from raw bovine (goat) milk or milk powder, sterilized, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus. . The difference is that yogurt only contains the above two fermenting bacteria, while fermented milk contains more probiotics that are beneficial to the human body, such as bifidobacteria.
  ”Flavor” to add other substances
  if raw materials are 100% milk or milk powder, then it is pure yogurt, if the raw material is not 100% milk or milk powder (at least should ensure that more than 80%), while also adding a certain food additives ( Generally, there are gelatin, etc.) or nutritional fortifiers (iron, calcium), or raw materials such as grains, fruits and vegetables, large-particle pulps are added, which can be seen in the ingredient list, and it is called flavored fermented milk or flavored yogurt. To put it simply, seeing the word “flavor” means that something else is added to this jar of yogurt. Nearly one-fifth of the space is vacated for fruits, grains, and various additives that increase nutrition and improve taste and texture. Therefore, compared with plain yogurt, the protein content is naturally lower, and the nutritional value is not as good as plain yogurt.
  Reconstituted milk uses milk powder as raw material
  Some yogurt products say reconstituted milk, or what percentage of reconstituted milk, what does it mean? Xu Jing said that if the raw material is 100% milk, it is not necessary to mark “reconstituted milk”; if the raw material is milk powder or part of it is milk powder, it must be marked “reconstituted milk”. Only marked “reconstituted milk”, indicating that the raw material is 100% milk powder; marked “50% reconstituted milk”, indicating that 50% of the raw material is milk, and 50% is milk powder; marked “20% reconstituted milk”, indicating that 80% of the raw material is Milk, 20% is milk powder.
  Isn’t reconstituted milk bad? Xu Jing said: Reconstituted milk, also known as “reduced milk” or “reduced milk”, refers to the concentration and drying of milk into concentrated milk or milk powder, and then adding an appropriate amount of water to make it into a ratio equivalent to the water and solids in the original milk. Lotion. Generally, there are two ways to make reconstituted milk. One is to add high-temperature dried milk powder to a certain proportion of water to make dairy products, and the other is to add high-temperature dried milk powder directly to fresh milk to make dairy products. Many people suspect that the quality of reconstituted milk is actually unfounded. Reconstituted milk is a very common dairy product in many developed countries with poor animal husbandry conditions. There will be a lot of loss of nutrients in reconstituted milk, but protein and calcium are preserved relatively intact.
  Lactic acid bacteria drinks not yogurt
  in the supermarket common lactic acid bacteria beverage or lactic acid drinks, though they taste leaner than yogurt, but a lot of people firmly believe that it is also a yogurt, but taste a difference in terminology. Xu Jing said that it is actually a type of beverage. Yogurt is made from milk fermented by lactic acid bacteria, and it essentially belongs to the category of milk. Lactic acid bacteria drinks are beverages prepared by fermenting one or more lactic acid bacteria and flavoring agents. The active lactic acid bacteria milk drink is sweet and refreshing, and has a certain digestive effect. Looking at the ingredient list, it can be seen that the first ingredient of lactic acid bacteria beverage is water, which means that water is the main content, while the fourth is milk powder. Generally, the first two ingredients in the ingredient list are the most critical.
  The lactic acid bacteria beverage consumption reminder issued by the State Food and Drug Administration pointed out that the first difference between lactic acid bacteria beverages and yogurt lies in the difference in protein content. The protein content of lactic acid bacteria beverages is generally between 0.7-1.0%, while the protein content of yogurt products is much higher. This (above 2.5%); The second difference is that the number of lactic acid bacteria in most active lactic acid bacteria drinks is generally higher than that in yogurt. Consumer tips pointed out that drinking yogurt can get more milk protein and milk calcium, lower lactose, milk-derived vitamins and a certain number of lactic acid bacteria. Drinking active lactic acid bacteria beverages can mainly get more lactic acid bacteria.
  Xu Jing said: The nutritional content of lactic acid drinks and yogurt is very different. From the perspective of protein alone, according to the regulations of the dairy industry, 100 grams of yogurt requires a protein content of ≥2.5 grams, and some can reach 2.9 grams, while the protein content of lactic acid drinks is only about 1 gram. Some parents are not clear about the difference between lactic acid drinks and yogurt. It is obviously inappropriate to mistake lactic acid drinks for yogurt as a nutritional supplement for babies.
  Finally, Xu Jing reminded everyone that both yogurt and active lactic acid bacteria beverages need to be stored at low temperature, and the longer the storage time, the lower the number of live bacteria. If placed at room temperature, the number of viable bacteria will decrease much faster than stored at low temperature, so if you want to eat live bacteria, products that are sold outside the freezer are not worth buying.
  [Extended reading]
  How to choose “yogurt”
  1. Look at the words “fermented milk” or “yogurt”, it is yogurt.
  2. There are “drinks” or “drinks” that have nothing to do with yogurt. For example, there is a “fermented plant protein drink” that tests eyesight, and so on. However, it is undeniable that this “fermented plant protein drink” does not contain lactose or fat.
  3. When you see “flavor”, choose as little as possible, because this sugar is added more. But it tastes good occasionally.
  4. Go to the freezer to choose, because there are no live bacteria stored at room temperature.
  The nutritionist suggested: The simple way is to find “××fermented milk/yogurt” in the freezer, and don’t have any other words. The closer the production date, the better.