How is the real old yogurt made?
The "old yogurt" is a traditional concept of making yogurt products, but it has changed. In everywhere, there is their own “old yogurt”, which is the traditionally made solidified yogurt. This yogurt is not a viscous liquid but is essentially solid. This solid-state is not a coagulant added, but a special gel state of milk protein. Add the sterilized milk, sugar and strains to a clean container and heat the fermentation for a few hours. The milk will turn into a solid, which is known to everyone who makes homemade yogurt. This protein gel is very fragile and can be turned into liquid milk by vigorous agitation.
Ordinary yogurt is an old yogurt add with a thickener, etc.
When we were young, yogurt was a solid product, but as the output of dairy products increased, the product slowly withdrew from the market. This is because the solidified yogurt is easy to affect the taste due to the mechanical strength such as shaking and shaking during transportation. The consumer sees the broken jelly, or even the liquid yogurt, which will certainly be unsatisfactory.
At the same time, because in the solid yogurt can not add ingredients such as juice, fruit, etc., to facilitate transportation and sales, people add some thickener, the large pot of fermented yogurt is slowly frozen and crushed, making it become sticky semifluid. This is the state of the yogurt product that is dominant in the market.
If you add less thickener, yogurt products tend to be liquid, but slightly thicker than milk. Some consumers think that yogurt is "not enough content" and it is a normal state.
Some "old yogurt" added gels today.
However, people are used to this sticky yogurt, and people are a little tired of it. At this time, the new product "old yogurt" made people shine. It appears in the face of traditional products, but in order to avoid the trouble of thinning in transportation, a gel is added, so that no matter how the shock is, it will not become liquid, and transportation and sales are very convenient.
Ordinary milk raw materials, plus gelatin, agar, carrageenan and other vegetable gums, can be made into this frozen state. I have done similar freezing in my lab, and the taste is better than some commercial products, but I have not turned this formula into a product.
Therefore, strictly speaking, the "old yogurt" products on the market should be called "yogurt jelly" accurately.
The "old yogurt" nutrition may be lower
If we know this production process then we will understand that these yogurt products do not increase the nutritional value of yogurt products. There is no added health bacteria or nutrients, and the quality of the raw materials does not need to be improved, and it can even be reduced. Because the milk raw materials traditionally made of yogurt must be raw materials with high protein content, the antibiotic content must be low, and the number of miscellaneous bacteria must be small so that the yogurt can be smoothly frozen. Now with the help of plant glue, even if the raw protein content is low, it does not hinder the freezing state, and the raw material requirements are reduced.
When I looked at the nutrient labeling of the “old yogurt” products on the market, compared with other products, there is no advantage, and some are still low than others. From the sense of taste, it is also felt that some products have low protein content and jelly is too strong. In terms of security, it also has no advantage. In addition to the improvement in the quality requirements of the raw materials, it does not hinder the addition of various food additives. The flavor of some products is very awkward, and it seems that in addition to the lactic acid produced by fermentation, other organic acids are added.
"Old yogurt" is not suitable for infants and young children
It can be seen that most of the “old yogurt” products on the market today are different from the traditional old yogurt made in the past. There is no advantage in nutritional safety and no special health care. Moreover, because food additives are generally included, it is not suitable for children under 2 years old.
What is particularly embarrassing is that some "old yogurt" products have a relatively strong frozen shape and cannot be stirred into a liquid state. Like jelly, it is dangerous for children to freeze this yogurt into the trachea.
Children over the age of 3 do not have to worry, but young children who have not developed their swallowing function should pay special attention when eating. Adults should be careful to avoid danger.
Jelly Enterprise Fujian QinQin Co., Ltd. responded that the jelly thickener does not contain gelatin, but carrageenan, consumers can rest assured to eat. Dairy companies say that it is impossible for large companies to use industrial gelatin, and that gelatin is harmless to the body.
Experts believe that it is unlikely that large brand companies will use industrial gelatin instead of edible gelatin. Edible gelatin is a food additive that the state allows, and consumers do not have to worry.