3 tips for choosing yogurt

　　3 tips for choosing yogurt:

　　1. Identify the species.

　　According to national regulations, the number of active lactic acid bacteria in active lactic acid bacteria drinks must be no less than 10 to the fifth power, so when purchasing, you can first check whether there is this label and whether the number of active lactic acid bacteria labeled meets the standard.

　　2. Choose a refrigerated cabinet.

　　Active lactic acid bacteria will stop growing in an environment between 0°C and 7°C, and as the ambient temperature rises, lactic acid bacteria will multiply and die quickly. At this time, the yogurt will become an acidic dairy product without live bacteria, and its nutritional value will also be greatly reduced. After opening the yogurt, it should be consumed within 2 hours.

　　3. Identify the bacterial species.

　　Good bacteria can fully ferment milk and produce a good taste. There are many varieties and brands of yogurt and probiotic milk drinks on the market, and there are also many types of probiotics contained in them. Therefore, it is difficult to distinguish which yogurt products you really want when choosing.

　　Most yogurts contain Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus bulgaricus and other strains. Of course, some yogurts have bacterial strains that consumers have never seen before. For example, the best-selling yogurt of a certain brand is labeled "ABB Complex" on the packaging. In fact, consumers are not unfamiliar with these bacterial species. For example, "compound ABB bacteria" is a combination of several common bacterial species. For example, the A bacteria among them is Lactobacillus acidophilus. Its main function is to regulate the small intestine and facilitate nutrient absorption; while "BB bacteria" is a combination of Bifidobacterium lactis and Bifidobacterium longum, which can inhibit the growth of harmful bacteria, regulate normal intestinal peristalsis, and promote digestion and absorption of the body.