What's the difference between traditional yogurt and current yogurt?

The names of raw milk, sugar and colony in the two yoghurts are the same, but in the food additives, the traditional yoghurts contain more pectin, gelatin, agar and carrageenan than the current yoghurts. Traditional yogurt contains fresh milk (more than 90%), whey protein, lactic acid bacteria, food additives (pectin, gelatin, modified starch, acesulfame K), protein ≥ 2.9%, fat ≥ 2.5%, and soluble solids ≥ 6.5%. Ordinary yogurt contains 2.5g of protein and 2.7g of fat per 100g. In contrast, there is little difference in nutrients. Traditional yogurt mainly has a good taste, highlighting the traditional classic taste of China.

The difference between traditional yogurt and current yogurt lies in the production process. Traditional yoghourt is to put the strains into milk with appropriate temperature and stir them evenly, then put them into cups and put them into fermentation boxes. After a certain period of fermentation, the yogurt is solidified and can be eaten with a spoon. Now yogurt is fermented at low temperature, and then the fermented solid yogurt is stirred and canned.