Most lactic acid drinks on the market clearly state their "identity."
As the weather gets hotter, the sweet and sour taste of lactic acid drinks is becoming more and more popular. However, if you look at the labels on the bottles, you'll find a variety of names like "lactic acid bacteria drinks," "lactic acid-flavored drinks," and "lactic acid drinks." Are these drinks the same thing? Is there a difference in their nutritional value? A reporter recently interviewed relevant experts. Fermented and formulated types are very different
Professor Sheng Yanling, a renowned dairy expert in China, pointed out that currently, on the dairy market, lactic acid drinks can be divided into two types: fermented and formulated. Among them, lactic acid bacteria drinks are all made by fermenting milk with lactic acid bacteria, belonging to the fermented type of lactic acid drinks. Other lactic acid drinks, however, belong to the formulated type. They are made by mixing milk, water, sugar, citric acid, or lactic acid without going through fermentation, and they do not contain lactic acid bacteria or their metabolic products.
He said that currently, well-known dairy beverage manufacturers all indicate on their products what type of lactic acid drink they are, and consumers can distinguish them by reading the product descriptions. Those with lactic acid bacteria are more nutritious
Professor Sheng talked about how milk is rich in nutrients like calcium and protein. However, 30% to 40% of Chinese people suffer from lactose intolerance, experiencing nausea, bloating, and diarrhea after drinking milk, which prevents them from fully absorbing the nutrients in milk. Lactic acid bacteria drinks can solve this problem.
He explained that after fermentation by lactic acid bacteria, the large-molecule proteins in milk are broken down into small-molecule amino acids, and lactose is broken down into lactic acid, making it easier for the human body to digest and absorb. In addition, the process of producing lactic acid bacteria drinks also generates a large amount of vitamins, amino acids, and other substances beneficial to the body. Formulated lactic acid drinks, on the other hand, are not fermented and therefore cannot break down proteins and lactose. In fact, the main ingredients of formulated lactic acid drinks are similar to those of pure milk, and people with lactose intolerance still cannot fully absorb their nutrients. Heating to 40°C does not destroy nutrients
Professor Li Xingmin from the College of Food Science at China Agricultural University reminded consumers that lactic acid bacteria drinks can also be divided into active and inactive types. Active lactic acid bacteria drinks contain living lactic acid bacteria, have higher nutritional value, but have a shorter shelf life. Inactive lactic acid bacteria drinks are those that have been sterilized at high temperatures or have had their lactic acid bacteria killed artificially. Their nutritional value is not as high as the former, but their shelf life is longer.
For elderly consumers or those who should not drink cold beverages, Professor Li suggested that they can heat the lactic acid bacteria drink, still in its packaging, in warm water at around 40°C. This will not kill the lactic acid bacteria, thus ensuring that the nutrients are not destroyed.