What is old yogurt? Is old yogurt nutritious?

Qinghai old yogurt has a long history in Qinghai ethnic diet, and historical records show that herdsmen began to eat old yogurt as early as 800 years ago. Today, herders are still eating this traditional yogurt all over Qinghai. They hold milk in bowls and dig with small spoons. Many tourists who have been to Qinghai are attracted by the unique production technology of this yogurt. The reason why it can enter the modern city on a large scale with the appearance of commodities is that its production mode has been divorced from the traditional handicraft industry and realized large-scale mass production. From the appearance, the old yogurt sold in the supermarket is usually semi-solid in a bowl, which looks like tender tofu and needs to be eaten with a spoon. Old yogurt tastes simple and delicate, just like coagulated fat, and its price is more expensive than ordinary yogurt. The so-called old yogurt is a traditional concept of making yogurt products, but the current practice is very different from the so-called traditional production. Every place has its own old yogurt, which is solidified yogurt traditionally made in the past. This kind of yogurt is not a viscous liquid, but basically a solid. Yogurt can be divided into solidified yogurt and stirred yogurt according to processing technology. Old yogurt belongs to solidified yogurt. Compared with traditional manufacturing methods, semi-finished products must be packed in predetermined packages and sealed and refrigerated for 72 hours, which takes a long time to manufacture and has a relatively short shelf life, so they should be stored in the refrigerator. In modern technology, the fermentation process of solidified yogurt is that high-quality fresh milk is inspected, filtered, homogenized, sterilized, cooled, inoculated with lactic acid bacteria starter, immediately put into a packaging container, and fermented in a fermentation chamber, so that the finished product is in a curd state due to fermentation. In the production process, adhering to the production process of solidified yogurt, the old yogurt was first filled and then fermented in a single cup to form a solidified state, thus producing solidified yogurt with more delicate taste and more convenient eating. Will the nutritional value of old yogurt be higher? In fact, as long as you look at the nutrition labels of old yogurt products on the market, there is no advantage compared with other products. From the sensory taste, I also feel that some products have low protein content, but they have too strong jelly feeling. In terms of security, it has no advantage over other products. Besides vegetable gum, other food additives, such as sweeteners and spices, can also be added. Individual old yogurt products can taste the essence, and it seems that in addition to lactic acid produced by fermentation, other organic acids have been added. In addition, the sweetness of many products is also relatively high, catering to consumers' sweet taste. It can be seen that most of the old yogurt products on the market now are different from pure old yogurt made of traditional raw materials, which have no advantages in nutrition and safety and no special health care function. And because it generally contains food additives, it is not suitable for children under 2 years old. If the old yogurt product is in a relatively strong frozen state and cannot be stirred into a liquid state, it is also worthy of parents' attention, because, like jelly, it is very dangerous for children to choke this yogurt into the trachea. Children over 3 years old need not worry, but children with poor swallowing function should pay special attention when eating, and adults should also be careful to avoid danger. According to experts' analysis, in terms of production cost, old yogurt and stirred yogurt are almost the same, and the high price may be related to its publicity investment. As a new thing, old yogurt manufacturers have invested more money in publicity to attract consumers, which is understandable. At the same time, consumers now feel that it is not important to spend one or two yuan more in pursuit of better taste or so-called high nutrition. In essence, the enthusiasm of enterprises to promote high investment in old yogurt mainly lies in its high profit. In the process of fermentation, it is hard to say whether the production cost of old yogurt has increased. But in the market, brands are definitely more expensive, and so is old yogurt, which costs a lot of publicity. In view of the current high price of old yogurt on the market, the customer service staff of a well-known dairy manufacturer said.