Is low temperature or room temperature yoghurt better? This is the right choice

Yogurt is a product made from milk fermented by fermenting bacteria, which is sweet and sour and loved by the majority of consumers.It is also a great way to get the most out of a yogurt. Many people are confused.So, is low temperature yoghurt or high temperature yoghurt better?01The 2 main differences between low and high temperature yoghurt1. Different production methodsLow temperature yoghurt is only sterilised in the raw milk state and then fermented with fermenting bacteria. After fermentation, it is stored and transported at low temperatures.

Ambient yoghurt requires a “pasteurisation heat treatment” after fermentation, which kills the lactic acid bacteria.

The main difference between low temperature yoghurt and room temperature yoghurt is that low temperature yoghurt contains a large number of “live lactic acid bacteria”, whereas room temperature yoghurt does not.

2. Different storage conditions and shelf life

Low temperature yoghurts contain active lactic acid bacteria and in order to keep the product fresh and live, they need to be stored and sold in cold air cabinets and not at room temperature for long periods of time. The shelf life of low temperature yoghurt is relatively short, usually around 30 days.

Ambient yoghurt does not contain active lactic acid bacteria and is generally sold at ambient temperature and has a longer shelf life, generally 3-6 months.

02 4 advantages of low-temperature yoghurt.

1. Low temperature yoghurt contains live lactic acid bacteria

Low-temperature yoghurt is rich in active lactic acid bacteria, which can help improve intestinal health in the long term.

Probiotic yoghurt contains hundreds of millions of probiotics, which can withstand the test of stomach acid and bile salts, reach the intestine alive, produce beneficial metabolites, promote the growth of beneficial intestinal bacteria, inhibit the reproduction of harmful bacteria, and play a role in regulating the intestinal microecology.

The probiotics in yoghurt have a variety of biological effects, mainly in terms of.

Promote digestion and absorption. Probiotics and their metabolites can promote the secretion of digestive enzymes and gastrointestinal peristalsis to facilitate digestion and absorption.

Regulate the balance of gastrointestinal flora and correct intestinal dysfunction. Probiotics can promote the growth of beneficial bacteria in the intestinal tract, inhibit the reproduction of pathogenic bacteria and other harmful bacteria, and maintain and ensure the optimal combination and stability of the intestinal flora.

Improve the immunity of the body. Lactobacillus, Bifidobacterium and other probiotics and their metabolites can stimulate the immune system of the intestinal mucosa, enhance the activity of immune cells, increase the number of immune cells and increase the production of immunoglobulins.

Prevents constipation. Organic acids produced by probiotics such as Bifidobacterium bifidum can promote gastrointestinal peristalsis and play the role of laxative.

2. Lactose is hydrolysed, making it easier to digest.

When raw cow’s milk is fermented and made into yoghurt, part of the lactose is hydrolysed into galactose and glucose, which is then converted into lactic acid.

Moreover, low temperature live bacteria yoghurt also contains β-galactosidase produced by active lactic acid bacteria, which can help to degrade lactose in the small intestine, helping to solve the problem of lactose absorption disorders and reduce lactose intolerance.

3. Rich, easily absorbed and utilised calcium.

Yoghurt contains a variety of minerals such as calcium, phosphorus, magnesium and potassium, making it the best source of calcium in the daily diet. Yoghurt retains the rich calcium content of raw cow’s milk, and during the fermentation process it also produces lactic acid which promotes the absorption of calcium and other minerals. Therefore, the calcium provided by yoghurt is more easily absorbed by the body than other forms of calcium.

4. Multivitamins.

During the fermentation process, yoghurt produces a variety of essential vitamins, including B vitamins (including folic acid). Data from the American Nutrition and Health Survey (NHANES) indicate that increased consumption of dairy products can help compensate for inadequate vitamin intake.

03 5 tips for choosing yoghurt.

1. buy through proper business channels and choose a reliable brand.

2. choose low-temperature live yoghurt and read the description of the lactic acid bacteria content and preservation methods on the packaging.

3. store low-temperature yoghurt in the refrigerator promptly after purchase.

4. when consuming low-temperature yoghurt, avoid mixing it with foods or liquids that are too hot as this may affect the effect.

5. it can be stored at room temperature for 8 hours (during school and work hours) and the product is still full of live bacteria.