When you see the yogurt you want to buy, first look at its nutrient composition table. China's regulations on dairy products are necessary. The protein content of real yogurt must be ≥2.3% per 100g. According to national standards, the protein content of fermented milk is ≥2.9%, and the protein of flavored fermented milk is ≥2.3%. Drinks may be below this standard.

In addition, some yogurts will be marked with the content of "raw milk", so it is recommended to choose yogurts with the content of "raw milk" ≥80%, which has better nutritional value. But yogurt with high raw milk content will taste sour. In order to taste good, manufacturers will buy 7% sugar from Rigaillaud.

2. Yogurt drink is not yogurt

When holding yogurt that looks like yogurt, if the words "drink" or "drink" are printed on the package, it can basically be judged that it is not yogurt.

If you don't give up, you can look at the nutrient composition table first. Protein content is much lower than 2.3%. Look at the ingredient list again. The number 1 is water. Don't buy yogurt when you want it.

3. The name of real yogurt

Real yogurt is also called yogurt, fermented milk, yogurt or yogurt. If fruit granules, whey protein powder, nuts and miscellaneous grains are added to yogurt, it belongs to flavor fermented milk. The biggest problem of most flavored fermented milk is the addition of a lot of sugar. Although it tastes good, the calories are really high. People who want to lose weight should drink less.

Extended data:

According to GB19302-2010 national standard of fermented milk for food.

Domestic standards for food safety

Fermented milk

1 range

This standard applies to full-fat, defatted and partially defatted fermented milk.

2 normative reference documents

The documents cited in this standard are very important for the application of this standard. For dated reference documents, only dated versions are applicable to this standard. For undated reference documents, the new version (including all modifications) is applicable to this standard.

3 Terms and definitions

3. 1 fermented milk

Raw cow (sheep) milk or milk powder is used as raw material, and the pH value of the product is reduced after fermentation.

3. 1. 1 yogurt? yogurt

Raw cow (sheep) milk or milk powder is fermented by inoculating Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.). Bulgaria).

3.2 Flavor fermented milk? flavored fermented milk

This product takes more than 80% raw cow (sheep) milk or milk powder as raw materials, adds other raw materials, lowers the pH value after fermentation, and adds or does not add food additives, nutritional fortifiers, fruits and vegetables, grains, etc. before and after fermentation.

3.2. 1 flavored yogurt

Products made of raw cow (sheep) milk or milk powder with more than 80% as raw materials, with or without food additives, nutritional fortifiers, fruits and vegetables, grains, etc. Before or after inoculation with Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.). Bulgaria).

4 Exponential requirements

4. 1 raw material requirements

4. 1. 1 raw milk: it shall comply with the provisions of GB 1930 1.

4. 1.2 Other raw materials: they shall meet the corresponding safety standards and/or relevant regulations.

4. 1.3 Fermentation strain: Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. Lactobacillus bulgaricus), Streptococcus thermophilus or other strains approved by the health administrative department of the State Council.

4.2 Sensory requirements: It shall conform to the provisions in Table 1.

References:

Baidu encyclopedia-fermented milk

References:

GB19302 ———— (Fermented milk as the national food safety standard)