Yogurt is a kind of dairy product which takes milk as raw material, adds beneficial bacteria (starter) to pasteurized milk, ferments, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various juices and jams.

Yogurt not only retains all the advantages of milk, but also exerts its advantages in the processing process, avoiding its weaknesses in some aspects, making it more suitable for human nutrition and health care products. During the fermentation of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids), and the fat content in milk is generally 3% ~ 5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can also be improved. Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition, such as VB 1, VB2, VB6, VB 12, etc.

Yeast powder is not decomposed by yeast, but the nutritional components of yeast extract powder have been decomposed, which makes the speed and efficiency of microbial absorption and utilization higher and the fermentation residue less; At present, yeast extract and yeast extract are basically used in the research of biological fermentation, and yeast powder is mainly used in traditional fermentation industries such as antibiotics.

The concepts of yeast powder and yeast extract powder are easily confused by some people. Yeast extract powder and yeast powder have similar functions in fermentation, providing nutrients such as organic nitrogen source, vitamins and auxin for microorganisms. Yeast extract, also known as powdered yeast extract, is rich in nutrition and high in protein. It contains 18 kinds of essential amino acids and functional peptides (including glutathione), and some kinds also contain dietary fiber dextran and mannan, indispensable nucleic acids (RNA), nucleotides and B vitamins. It is a natural flavoring agent with high nutritional value.