Can I drink too much old Beijing jar yogurt?

It depends on what kind of old Beijing yogurt you buy, plastic bottle or porcelain bottle.

If Beijing yogurt is a porcelain bottle, the production process is to put milk and active fermenting bacteria directly into the bottle, and complete the fermentation in the bottle, which requires a constant temperature period. This kind of yogurt has a short shelf life and is sensitive to storage temperature. If long-term exposure will cause secondary fermentation, which will seriously affect the taste and taste, it is not recommended to drink it again.

If Beijing yogurt is put in a plastic bottle, the fermented yogurt is directly canned with sterilization equipment, sealed and disinfected once before leaving the factory. The shelf life is relatively long, and the sensitivity to storage temperature is lower than that of porcelain yogurt. Moreover, after high-temperature sterilization, the survival rate of active bacteria is low, and it is unlikely to ferment again, or the taste and taste of yogurt have not changed, so it can be drunk.