Which advantages to count yoghurt yes accurately

Which advantages to count yoghurt yes accurately
The yoghurt regards fresh milk as raw materials, add the beneficial bacterium (fermented pharmaceutical) in the milk again after horse's sterilization method sterilize ,After sending alcohol, and then cool the milk product of a bull kept for covering bottled. Though the nutrient component of the yoghurt depends on source and composition of raw materials milk, but generally say, the yoghurt is improved to some extent than the composition of raw materials milk, because of the requirement height of raw materials quality on one hand, on the other hand because some yoghurt adds a small amount of milk power while making.
Yoghurt, generally point the sour milk, it regards fresh milk as raw materials, adds the beneficial bacterium (fermented pharmaceutical) in the milk again after the horse sterilizes ,After sending alcohol, and then cool the milk product of a bull kept for covering bottled. More in order to person who solidify, person who stir and it adds of different adjuvants such as the jam of fruit juice,etc. fruits to be large in bad smell type sour milk product at the market at present. The yoghurt has not only kept all advantages of milk, but also some respects are maximized favourable factors and minimized unfavourable ones by the processing course, become suitable for the human nutritive health product more.
Flour ferment, make steamed bun to be apt to digest and assimilate, milk ferment, make the yoghurt, there is the same result, fermenting course make candy, protein have 2O% resolve light molecule into while being about in the milk ' For instance galactose, lactic acid, small peptide chain and amino acid,etc.) . The fat content is generally 3%-5% in the milk. After fermenting, fatty acid in the milk increases by 2 times than raw materials milk. These changes make the yoghurt apter to digest and absorb, utilization ratios of different nutrient be improved. The yoghurt was fermented by the pure milk, besides keeping all nutrient components of fresh milk, the lactic acid in the fermenting course fungus can also produce many kinds of vitamins with necessary human nutrition, such as VB1, VB2, VB6, VB12,etc..
Especially the indigestive crowd to lactose, abdominal distension, angry and much or suffers from diarrhoea phenomena will not happen either to eat the yoghurt. Calcium content is abundant in the fresh milk, after fermenting, minerals such as calcium,etc. do not change, but lactic acid produced after fermenting, can improve the utilization ratio in the human body of calcium, phosphorus effectively, so calcium phosphorus in the yoghurt is easier to be absorbed by the human body.
The yoghurt is still a good source of calcium. Though the nutrient component of the yoghurt depends on source and composition of raw materials milk, but generally say, the yoghurt is improved to some extent than the composition of raw materials milk, because of the requirement height of raw materials quality on one hand, on the other hand because some yoghurt adds a small amount of milk power while making. So generally speaking, drink a cup of yoghurt of 15O gram, can meet 1/3 of a great calcium quantity that the children under the age of 10 need, 1/5 of adult calcium quantity.
It means favorable to human life and physiological bacterium of a kind of intestine of the healthing that benefit born fungus, lactic acids such as for instance bacillus of one pair of forks, having a liking for bacillus of yahourth, cheese milk bacillus,etc. fungus. Various sour milk products are various in style on the market at present, there are solidifying types, stiring types, add different fruit juice, acid sweet delicious fruit juice type yoghurt which meet each one's different taste. No matter which kind of yoghurt, its common characteristic contains the lactic acid fungus. These lactic acid fungus will secrete the beneficial material to health while breeding in the intestine of the human body, so the yoghurt benefits to the human body:
First, can decompose lactose and protein in the milk, make the human body apter to digest and absorb;
Second, the yoghurt promotes the gastric juice to secrete, raise the appetite, strengthen the efficiency digested;
Third, lactic acid fungus can reduce some production of carcinogen, therefore there is anti-cancer function;
Fourth, can inhibit the reproduction of corrupt fungus in the intestine, and weaken the toxin that the corrupt mushroom produced in the intestine;
Fifth, there is function of reducing cholesterol, the person of very suitable hyperlipemia drinks.
Sixth, generally speaking, no matter behind the operation, acute, chronic patient recover, in order to treat disease or prevent infecting and all taking or injecting a large amount of antibiotic, bring about the change greatly in intestinal mattress clump, even the intestinal fungus beneficial a little is inhibited or killed completely, cause the fungus group to lack proper care. Contain the a large number of lactic acids fungus in the yoghurt, drink 250-500 grams every day, can keep the normal fungus clump of intestine balanced, regulate the intestinal beneficial bacterium group to the normal level. So the persons who just recovered from a dangerous illness drink more yoghurt, resume having other food on function that can't substitute to the health. So, are needed to person that long disease heals for the first time most.
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