Yogurt is the most important indicators of lactic acid bacteria

Yogurt is the most important indicators of lactic acid bacteria ( live ) content indicators , calcium ( lactate ) and heat indicators , can these items are not marked in our yogurt reflected . Calcium lactate in yogurt lactic acid bacteria under the effect of lactose , into organic acids ( lactic acid, acetic acid, formic acid ) and ethanol in the colloidal calcium phosphate (salt ) is converted into soluble calcium lactate , calcium lactate high solubility , absorption, so, to say yogurt is one of the two biggest advantages can be quickly charged calcium.
Yogurt is both an ancient food , but also a development potential of healthy food. The quality of it is not only related to the health of consumers , but also related to the rise and fall of the dairy business . Here again introduced the characteristics of other yogurt , flavored yogurt yogurt is more familiar , this yogurt is divided into dilution type (P ≥ 1.7%), ordinary type (P ≥ 2.3%) and concentrated (≥ 2.7%), we saw in the Chinese market, almost all ordinary type . Other yogurt include : fruit yogurt , buffered lactic acid , strong sugar yogurt , strengthen yogurt , soy yogurt , whole milk ( plain ) yogurt , half nonfat yogurt , nonfat yogurt , frozen yogurt, etc. , as well as probiotic yogurt , low sodium yogurt , anti-caries inflatable yogurt yogurt and dozens of varieties . These yogurt each with their own characteristics, so need to have their own standards. However, due to China's dairy standards work is seriously lagging behind , many varieties of yogurt should be produced without producing . This explains some of the thinking behind the dairy sector expertise , professional knowledge poor and low management level .