Probiotics expert and Yang Ming University professor Cai Yingjie pointed out that common fermented milks on the market include "diluted fermented milk" like Yakult, "thick fermented milk" commonly known as yogurt, and "yogurt" "Condensed fermented milk". The regulations stipulate that thick fermented milk and condensed fermented milk must contain more than 10 million active lactic acid bacteria per milliliter; diluted fermented milk only needs one million.
However, there is no need to control the regulations. At present, the number of live bacteria contained in the diluted fermented milk of the big brands on the market is more than 100 million per milliliter! Take Yakult products as an example: red caps have 10 billion viable bacteria per 100ml bottle; gold and blue caps have up to 30 billion viable bacteria.
About the products related to probiotic fermented milk, the following are some questions that consumers are most puzzled by, Professor Cai Yingjie explained in detail.
Cai Yingjie explained that the diluted fermented milk will be diluted and adjusted after fermentation, so the protein concentration is low, about 1.2 grams per milliliter; yogurt and yogurt are about 3.3 grams.
my country's fermented milk industry level is definitely not inferior to Europe, America and Japan. The health benefits of fermented milk are beyond doubt. I hope everyone will not be affected by specious reports. If there is no special body condition, drink more fermented milk! Fermented milk has the original high-quality nutrition of cow milk, plus the healthy blessing of probiotics.
Streptococcus thermophilus and Lactobacillus bulgaricus are the most commonly used bacteria to make yogurt, which can give yogurt a richer flavor, there is also a symbiotic relationship with each other: at the beginning of fermentation, Streptococcus thermophilus grows faster and produces acids, carbon dioxide and other substances, which will promote the growth of Lactobacillus bulgaricus and decompose the proteins in milk into peptides and amines The base acid is used by Streptococcus thermophilus. When the pH value drops to a certain level, the milk casein begins to coagulate, forming a thick texture of yogurt.
Cai Yingjie mentioned that the fermented milk that can be sold in supermarkets or convenience stores is generally above the standard. When purchasing various channel platforms, pay attention to the following key points:
▶First decide which type of product you want to buy, be it diluted fermented milk, thick yogurt or yogurt.
▶Then choose your favorite brand.
▶Observe the condition of the store's refrigerator.
▶ Carefully read the labels on the packaging, including: expiration date, what strains are used, full-fat or low-fat, sugar-free or low-sugar, whether there is a health food certification, and what health benefits are certified.
▶Whether the outer packaging is dry or damaged.
▶When confirming the expiry date, if the product has been kept at low temperature and unopened, it can still be consumed even after the expiry date for a few days. However, because it is a live bacteria product, the fresher the better.
Some details must be paid attention to when purchasing, storing and drinking the product:
▶Fermented milk must always be refrigerated, and it should not be left in the refrigerator for too long after purchase, and put it in the refrigerator immediately when you get home. ▶ Unless you can drink it all at once,Please pour into a cup and drink in portions. ▶You don't need to drink it after a meal. Drink it before or during a meal to help reduce the amount of food you eat. You can drink it at any time.
◎ This article is excerpted from / "The Future of Probiotics 2.0: The New Global Trend of Human Microbial Reversal of Diseases" by Cai Yingjie ◎ Image source/Provided by Dazhi Image/shutterstock
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