Can yogurt be heated? Can yogurt be heated in winter?

The organic acids in yogurt can effectively improve the intestinal microbial environment, kill harmful pathogens, and prevent body aging. The fermentation of lactic acid bacteria in the intestines can hinder the decomposition of proteins and the production of toxins by corrupt substances, and can delay human aging and have anti-cancer and cancer prevention effects. The calcium, potassium, zinc, magnesium, methionine, vitamins, enzymes and other biologically active substances in yogurt also have many functions such as lowering blood pressure, preventing cerebral stroke, and inhibiting the increase of cholesterol. Therefore, yogurt is loved by many people for its unique taste and health benefits. But as winter approaches and the weather gradually gets colder, cold yogurt always makes the stomach uncomfortable. So is it possible to heat the yogurt?

Can yogurt be heated?

In fact, yogurt can be drunk after being warmed. The reason why people say that yogurt should not be heated is because they are worried about killing the most valuable lactic acid bacteria in the yogurt. If the temperature is too high during steaming or cooking, a large number of active lactic acid bacteria will be killed, the physical properties will change, separation and precipitation will occur, the taste and mouthfeel will disappear, and its nutritional value and health function will be reduced. If the yogurt is only heated, the lactic acid bacteria in the yogurt will not be killed. Instead, the activity of the lactic acid bacteria will be increased, and its unique health-care effects will be greater.

However, yogurt heating should be limited and conditional. Yogurt inoculation is carried out by immediately cooling the sterilized milk to around 45°C. When using a mixed fermentation agent of Lactobacillus bulgaricus and Streptococcus thermophilus, the temperature is maintained at 41°C to 42°C, the incubation time is 2.5 to 4.0 hours (2% to 4% inoculation amount), and the fermentation is terminated when a coagulation state is reached. The fermented coagulated yogurt should be immediately moved to a cold storage at 0℃~4℃ to quickly inhibit the growth of lactic acid bacteria to prevent continued fermentation and increase in acidity.

Generally, the yogurt you buy is refrigerated and should not be consumed directly in winter. You can put the yogurt into warm water at about 45℃ and slowly heat it up, shaking it as it heats up. When it feels mild, you can drink it.