How long is the shelf life of Mengniu yogurt?

The shelf life of yogurt is generally relatively short, but how long is it specifically? Below I will sort out the information about the shelf life of yogurt for everyone. I hope you like it! How long is the shelf life of yogurt? 2-6 degrees Celsius Stored in a temperature environment, the shelf life of pure yogurt is generally about fifteen days. If you want to place it in a normal temperature environment, you have to consider the season. If it is summer, the shelf life of kefir will be correspondingly shorter. The temperature is around 30 degrees, and the shelf life is only two or three days at most, or even shorter. Of course you cannot drink spoiled milk, as it will cause diarrhea. But it can be used to water flowers. Deteriorated yogurt has a sour smell, and its upper layer is generally lumpy or cauliflower-shaped in appearance, while the lower layer is watery or oily; while undeteriorated yogurt is consistent from top to bottom, milky paste-like, and has a sweet and sour aroma. How to store yogurt. Room temperature yogurt is also called "sterilized yogurt". Compared with low-temperature yogurt ("live bacteria yogurt"), it has been heat-treated again after fermentation by lactic acid bacteria to kill the live lactic acid bacteria in the yogurt. Therefore, it can be sold and stored at room temperature. From a nutritional point of view, the biggest difference between low-temperature yogurt and room-temperature yogurt is whether it contains "live lactic acid bacteria", and there is no difference in other nutrients. If you drink yogurt to obtain the benefits of lactic acid bacteria, it is recommended to choose low-temperature yogurt containing live bacteria. If live bacteria are not needed, room temperature yogurt has more market advantages. Because even without lactobacilli, the protein, calcium and vitamins in yogurt still exist, so for those who cannot refrigerate due to various conditions and are inconvenient to buy yogurt (such as students or people traveling), room temperature yogurt is a better choice. . As for low-temperature yogurt: It should be reminded that low-temperature yogurt cannot be sold at room temperature, but room-temperature yogurt can be sold in a low-temperature cabinet. After being refrigerated, the taste of room-temperature yogurt will be closer to that of low-temperature yogurt. This is also the main strategy of many imported room-temperature yogurts sold in China. Therefore, when buying yogurt, you should check the label of the yogurt to see whether it is "live bacteria type" or "sterilized type"; you can also check the shelf life. Generally, yogurt with a shelf life between 3 months and 6 months is room temperature yogurt, and the shelf life is not One month old is usually low-temperature yogurt. How to preserve yogurt 1. I believe there are many friends who love to drink yogurt. However, if you buy too much at one time and improper storage methods may cause the yogurt to deteriorate, then how to avoid this situation? I will introduce to you: Yogurt How to preserve yogurt and how to prevent it from spoiling. (1) One of the methods is to add 70kg sucrose and 10kg glucose to 100kg skim milk (milk fat content less than 3), then homogenize under 20MPa pressure, then heat to 98°C, keep warm for 2.5 minutes and then sterilize. After sterilization, quickly cool to 30°C, add 0.25kg IST starter culture, stir evenly, and ferment under this temperature condition. When the pH value reaches 4.2, the fermentation stops and the yogurt becomes curd type. When the yogurt prepared according to the above method is cooled to 15°C, food-grade citric acid is added and the pH value is adjusted to 4.1. Then the mixture is stirred, and 29kg of citrus pectin liquid and 3.5kg of orange essence are added. The preparation method of citrus pectin liquid is: add 2.2kg citrus pectin to 27kg water and stir evenly. It is best to homogenize the above mixture under 20MPa conditions through a colloid mill, and then heat it to 51°C. Pay attention to heating during the whole process. The temperature difference between the medium and the material cannot be higher than 5℃. When the temperature reaches 51°C, perform temperature calibration quickly and accurately. And cool it to 32°C. Note that the temperature difference between the cooling medium temperature and the material cannot be higher than 5°C. When the material is cooled to 32°C, it is homogenized again under a pressure of 20MPa, then heated to 90°C and kept warm for 30 seconds. Note that stirring should be continued during the heating and heat preservation stages. In addition, during temperature sterilization, the temperature difference between the heating medium and the material cannot exceed 5°C. Finally, the sterilized materials are cooled to 22°C and packaged under this warm, sterile condition to obtain the final product. At this time, a bacterial count test was performed, and the result was 90 bacteria/mL. If this product is stored at room temperature, there will be no whey separation or flavor deterioration after 6 months.

(2) Method 2 repeats the operations in 1, but the control parameters need to be slightly changed, that is, when the material is heated to 90°C and kept for 30 seconds for sterilization, the cooling temperature is changed from 22°C to 30°C, and then Packed at temperature. The prepared product was stored at 15°C for 6 months, and as a result, no quality accidents such as whey separation and flavor deterioration occurred. (3) Method 3 Repeat the operations of Method 1, but no sugar or fruit flavor is added to the formula. After the product prepared according to the above formula was sterilely packaged, the bacterial count was 92/mL. After the product has been stored for 6 months, there is no whey separation or precipitation, and its flavor is just like fresh product. (4) Method 4 Repeat the production operation of Method 1, but the following process parameters are changed. One is that the orange flavor is changed to raspberry flavor (also known as raspberry). The second is that during the process of heating up to 51°C and decreasing from 51°C to 32°C, the temperature difference between the heating medium, the cooling medium and the material is 8°C. After the product made according to this process and formula is stored at room temperature for 6 months, there is neither whey separation nor precipitation, and its flavor has not changed. (5) The production process of method 5 products remains unchanged, but after the last homogenization step, the materials are filled into glass bottles and then sterilized at a temperature of 90°C for 30 seconds. Finally, cool to room temperature to obtain the product. The product produced by this method was stored at room temperature for 6 months and tested. There was no change in the flavor of the product, and there were no quality incidents such as whey separation or precipitation.