2. Flavor yogurt: More than 80% raw cow (sheep) milk or milk powder is used as raw materials, and other raw materials are matched. After sterilization, Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.) are inoculated. Bulgaria) adding or not adding food additives, nutritional fortifiers, fruits and vegetables, grains, etc. before or after fermentation.
In other words, flavored yogurt may contain additives and other things, and the milk content is also low. Look at the nutrient composition table, protein content is also relatively low.
Extended data:
1. Yogurt on the market can only be divided into four types: yogurt, flavored yogurt, fermented milk and flavored fermented milk, among which the flavored ones are all substances added with fruits and vegetables or grains to enhance the taste.
2.？ Old yogurt and yogurt are only different in production technology and taste, but there is no difference in nutritional value.
3.？ Yogurt is the English translation of English name yogurt, nothing.
4.？ Normal temperature milk does not contain probiotics.
5.？ How to choose yogurt:
① The number of probiotics should be greater than 1 100 million (10 to the 8th power);
② Choose non-reconstituted milk yogurt;
③ Milk content ≥ 80%;
④ The protein content of original yogurt is ≥2.5%, and the flavor yogurt is ≥ 2.3%;
⑤ Look at the composition of fat and carbohydrate (sugar), the lower the ratio, the better;
6. The first ingredient list should be milk (except reconstituted milk). If the first place is water, it is lactic acid bacteria drink instead of yogurt.
6.？ Although lactic acid bacteria beverage is not as nutritious as yogurt, it has the advantage of more probiotics and is more suitable for conditioning intestines.