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- 样式：
- 各种
- 规格：
- 符合
- 材质：
- 金属
Homogenized milk sterilized by the pasteurization method often has a shorter shelf life when sterilized in a relatively low temperature environment. This method of sterilization can make the milk in The nutrients in the milk are ideally preserved, and the loss of vitamins in the milk is only about 10%. It is one of the most advanced milk disinfection methods in the world. Homogenization refers to a new process in milk processing that crushes the fat globules in the milk. It is fully dissolved into the protein to prevent fat adhesion and coagulation, which is beneficial to human body absorption
In order to meet people's needs, the manufacturer produces Bailey's milk with a longer shelf life. The human body has been fully sterilized during the processing process. The beneficial bacteria have also been basically wiped out and the nutritional content of the milk has been destroyed. The shelf life of sterilized milk is mostly days. Some sterilized milk has a shelf life of more than three months. Bacterial milk generally has a stronger taste and contains more nutrients. Loss of vitamins will cause some losses
When buying yogurt, look at the two cultures
Milk is a food that is suitable for everyone. It can be drunk by men, women, old and young in spring, summer, autumn and winter
In the same amount, milk and The nutritional value of milk is the same. Milk is a more acceptable dairy product for people who don’t like to drink milk
Yoghurt making can achieve nutritional benefits if the milk quality is ensured and the production process is hygienic
Milk by Pure milk is fermented and retains all the nutrients of fresh milk. In addition, during the fermentation process, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition. Milk is easier to digest and absorb than milk, and the utilization rate of various nutrients is high. It has also been improved, especially for those who are lactose intolerant. Yogurt will basically not cause excessive bloating or diarrhea. People who love to drink milk can drink yogurt instead of milk
Yogurt requires two kinds of bacteria
Lactobacillus galiensis and Streptococcus thermophilus are two essential bacteria in yogurt
To cater to the needs of consumers, many brands of yogurt on the market are labeled as probiotics to realize the bacteria that dazzle consumers. Yogurt, which is not very mysterious and traditional, is originally fermented by two probiotic bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. The probiotics added to many yogurt products have been given seemingly very professional names. These are the commonly used bacteria. There is no need to add additional ones. It is enough to indicate on the packaging box that these two kinds of bacteria are included
The nutritional value of milk itself is very high. The raw bacteria have an icing on the cake effect on the nutritional value of yogurt
The guardian of the ecological balance of flora
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