Yogurt is made by pasteurizing fresh milk, inoculating it with Lactobacillus acidophilus, and culturing it at around 30°C for 4-6 hours to ferment. Yogurt is nutritious, easy to digest and absorb, and can also stimulate gastric acid secretion. Lactobacillus proliferates in the intestines, inhibiting the growth of some spoilage bacteria, regulating the intestinal flora, and preventing the adverse effects of spoilage amines on the human body.
1. Before purchasing, carefully check the label
Pay special attention to the ingredient list and product composition list on the packaging to distinguish between yogurt and yogurt drinks. According to national standards, the packaging for both yogurt and milk-containing beverages should list the product composition and ingredients. In the ingredient list for yogurt, the protein content should be no less than 2.9% or 2.3%. In the ingredient list for yogurt drinks, "water" and "sorbic acid" are generally present, and the protein content should be no less than 1.0% or 0.7%.
2. When choosing, consider the baby's taste preferences
Difference in process: Yogurt is divided into stirred and set types. There is a slight difference in taste (set yogurt is more sour), but there is no difference in nutritional value, so parents only need to choose based on the baby's preference.
By raw materials and additives: Yogurt is mainly divided into three types: plain yogurt, flavored yogurt, and fruit yogurt. Plain yogurt is made by fermenting only milk or reconstituted milk. Flavored or fruit yogurt is made by adding ingredients like sugar, flavorings, or natural fruits to milk or reconstituted milk before fermentation. It is recommended that parents choose plain yogurt for their baby.
By fat content: Generally, it is divided into full-fat, low-fat, and non-fat yogurt. Full-fat yogurt is rich in vitamins A or D and is the most nutritious type of yogurt product, so parents might choose full-fat yogurt for their baby.
3. After purchasing, taste it carefully first
Yogurt should have the unique taste of yogurt made with pure lactic acid starters; however, yogurt drinks have a much milder milky taste and most have a fruit flavor.
Fermented milk drinks are products, active or inactive, with corresponding flavors, made by adding water, sugar syrup, etc., to a milk liquid obtained by culturing and fermenting fresh milk or milk powder with lactic acid bacteria. Among them, products with a protein content of no less than 1.0% are called lactic acid bacteria milk drinks, and those with a protein content of no less than 0.7% are called lactic acid drinks. For formulated milk drinks to which acidulants are added, and for fermented products, they can be called acid milk drink products. In active fermented products, a certain number of active beneficial microorganisms such as lactic acid bacteria are present, which can inhibit spoilage bacteria in the human intestine and promote the digestion and absorption of nutrients.