When Drinking Yogurt, Remember: "Three Do's and Three Don'ts"
Selecting Yogurt: Pay Close Attention to Bacterial Strains
1. Do Identify the Variety.
Experts point out that the market is filled with "yogurt drinks" processed from milk (powdered milk), sugar, lactic acid (citric acid), flavorings, and preservatives. Because they contain dead bacteria, they do not offer the probiotic health benefits of live-culture yogurt. Careful identification is necessary when purchasing. "According to national regulations, active lactic acid bacteria beverages must contain no less than 10 to the power of 5 active lactic acid bacteria. Therefore, consumers should first check for this label and whether the number of active lactic acid bacteria meets the standard."
2. Do Identify the Bacterial Strains.
The bacterial strains in yogurt determine its health value. Good strains allow for complete fermentation of the milk, resulting in a better taste. There are many varieties and brands of yogurt and probiotic drinks, and the list of probiotics they contain is extensive. Some consumers who are buying yogurt say that most of the bacterial strains listed on the packaging are unfamiliar to them, making it difficult to distinguish which products are truly what they want.
In this regard, industry experts explain that most yogurts contain strains such as *Lactobacillus acidophilus*, *Streptococcus thermophilus*, and *Lactobacillus bulgaricus*. Of course, some yogurts feature unique bacterial strain formulations that consumers may not have seen before, such as a certain brand's "ABB Complex Culture" on its "Chang Qing" yogurt packaging. "In fact, consumers are not 'unfamiliar' with these strains. For example, the 'ABB Complex Culture' is a combination of several common strains. The 'A strain' is *Lactobacillus acidophilus*, which primarily helps regulate the small intestine and aids in nutrient absorption. The 'BB strain' is a combination of *Bifidobacterium lactis* and *Bifidobacterium longum*, which can inhibit the growth of harmful bacteria, regulate normal intestinal motility, and promote the body's digestion and absorption."
3. Do Choose the Refrigerated Case.
According to experts, active lactic acid bacteria stop growing in an environment of 0°C to 7°C. As the ambient temperature rises, the bacteria will rapidly reproduce and then quickly die. At this point, the yogurt becomes an acidic dairy product without live bacteria, and its nutritional value is greatly reduced. Once opened, yogurt is best consumed within 2 hours.