Yogurt is fresh milk as raw material, pasteurized and then added beneficial bacteria (fermenting agent) to the milk, after fermentation, and then cooled and filled with a milk product. At present, there are many fruit types of yoghurt products on the market such as coagulation type, agitation type, and addition of various juice jams and other accessories. Yogurt not only retains all the advantages of milk, but also in some aspects through the processing process to avoid weaknesses and become more suitable for human nutrition and health products.
The fermentation process causes about 20% of milk sugars and proteins to be hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in milk is generally 3%-5%. After fermentation, the fatty acids in the milk can be doubled compared to the raw milk. These changes make the yogurt easier to digest and absorb, and the utilization of various nutrients is improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria in the fermentation process can also produce various vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12 and so on.
Especially for people who suffer from indigestion of lactose, eating yoghurt does not cause bloating, bloating, or diarrhea. Rich in calcium in milk, after fermentation, calcium and other minerals do not change, but the lactic acid produced after fermentation can effectively improve the utilization of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt is more likely to be Absorbed by the body.
Yogurt is a good source of calcium. Although the nutritional content of yogurt is determined by the source and composition of raw milk, in general, yogurt has higher ingredients than raw milk: on the one hand, because of the high quality of raw materials, on the other hand, Some yogurt is made by adding a small amount of milk powder. So, in general, drinking 150 grams of yoghurt can satisfy one-third of the daily calcium requirement for children under the age of 10, and one-fifth of adult calcium.
Nutrition analysis
1. Yogurt can promote the secretion of digestive juice, increase stomach acid, which can enhance people's digestive ability, promote appetite
2. Lactic acid in yoghurt not only makes the weak acid in the intestinal tract become weakly alkaline, but also produces antibacterial substances and has a health effect on the human body.
3. According to nutrition experts in Mexico, regular yoghurt can prevent cancer and anaemia, and can improve psoriasis and alleviate malnutrition in children.
4. When making yoghurt, some lactic acid bacteria can synthesize vitamin C and increase vitamin C content
5. During pregnancy, yogurt provides vitamins, folic acid and phosphoric acid in addition to providing the necessary energy. It can also suppress osteoporosis caused by calcium deficiency during the menopause of women. In old age, eating yogurt every day can correct the partial eclipse. Lack of nutrition
6. Yoghurt inhibits the growth of spoilage bacteria in the intestines. It also contains active substances that inhibit the synthesis of cholesterol reductase in the body. It also stimulates the body's immune system and motivates the body to actively fight cancer. Therefore, regular consumption of sour milk can increase nutrition. Prevents arteriosclerosis, coronary heart disease and cancer, and lowers cholesterol.