What is the difference between a yogurt product and yoghurt? Difference between yogurt and curdled milk.

Approaching the dairy department of any store or a stall specializing in dairy products, we are surrounded by the variety of drinks presented.

Impressive assortment fermented milk products– from traditional kefir, koumiss and varenets in barrels to acidophilus, fermented baked milk and yoghurts in some suspiciously small plastic containers makes the buyer’s choice a very difficult process.

A lot of questions start spinning in my head. Buy bifidoryazhenka or yogurt? Which yogurt do you prefer? Which of the presented products are healthy and natural for the body? Why is kefir and yogurt starter sold separately if these products are delivered to the store every day? And is it worth purchasing fermented milk desserts with a frightening shelf life of about a year if the milk sours within three days?

What are the properties and features of kefir’s “relatives”, what is the difference between yogurt and other fermented milk drinks, what is a yogurt product and how to make a choice, we will consider in detail in this article.

What are the benefits of fermented milk products?

Even I.I. Mechnikov noted that fermented milk products, destroying pathogenic microflora in the intestines and activating the growth of beneficial microorganisms, prevent self-poisoning human body and stop the processes of aging and decay.

The cleansing properties of yogurt and other fermented milk drinks help in weight correction. Due to the systematic consumption of yogurt, a person loses the gained kilograms, dissolves body fat, removes excess feces and corrects the inelegant body shape.

All fermented milk products can be classified according to the method of fermentation:

1. Drinks obtained by purely fermented milk fermentation: yogurt, yogurt, fermented baked milk, acidophilus milk.
2. Drinks made by combined fermentation - alcoholic and fermented milk: kumiss and kefir.

Yogurt: which one to choose

Yogurt live

Like everyone else fermented milk drinks, yogurt is considered much more valuable for the human body than whole cow's milk. Fermented under the influence beneficial bacteria The product is not only easily digestible, but also saturates the intestines with essential microflora. The drink contains a number of vitamins (A, group B, C), mineral salts (calcium, phosphorus, potassium, sodium), highly digestible protein compounds, enzymes, and healing bacteria.

If fungi containing yeast and lactic acid streptococci are used when fermenting kefir, then Bulgarian bacillus, thermophilic and lactic streptococci are used to prepare yogurt. The very name “Bulgarian stick” indicates the birthplace of the drink – the Balkan Peninsula.

Back in the 15th century AD, the peoples of the Mediterranean began to prepare a dietary and cleansing product for youth and longevity, which received modern name yogurt.

Not everyone knows that ¾ of all elements immune system is located precisely in the intestines and its condition, in particular the ratio of harmful and beneficial microorganisms, determines not only the ability of our body to evacuate waste products, but also to resist external adverse factors and attacks from viruses, microbes, and bacteria.

Thanks to the Bulgarian stick, natural live yogurt has a unique ability to release digestive system from pathogenic flora, putrefactive bacteria, pathogens. The benefits of all natural fermented milk products lie precisely in the presence of living bacteria. Beverages made using sterilization techniques through high temperatures, can be safely classified as “dead”.

...and the yogurt is dead

All the beneficial properties described above apply only to natural, that is, live yoghurts, and not to yoghurt products made using modern technologies. The high (compared to kefir) acidity of yogurt is often masked by the addition of sweeteners, flavors and fruit fillers, and not always natural ones

Small boxes of so-called yoghurt, made with strong heat treatment, in best case scenario- a useless delicacy, since all living bacteria in the product are completely destroyed, and at worst - undoubted harm to the body due to the presence of stabilizers, preservatives, dyes, chemically treated pieces of fruit and their juices, flavor enhancers, flavorings and other unnatural ingredients.

Take an interest in the composition of these dead fruit yoghurts, finely typed on the package, even if you have to bring a magnifying glass with you to the store. The list of “synthetic” ingredients will make your hair stand on end. A stunning shelf life of up to 1 year allows manufacturers to make a profit with the least risk.

Don’t be surprised if you don’t find any milk or cream in the ingredients of “dead yoghurt”, which are what it should be fermented with. Some manufacturers have assigned the beautiful word yogurt (or something similar to it) to their products to attract naive consumers. In fact, this product is made from starch, modified soybeans, vegetable protein, flavorings, residues after squeezing fruit into juices, jelly, marshmallows and others. confectionery.

How to identify live yogurt

1. Saving period. Natural yogurt, as a rule, is stored for no more than 2 weeks at temperatures exceeding +6°C, that is, only in the refrigerator. Some manufacturers produce yogurt with a shelf life of up to 1 month. Remember that the longer the duration of the savings finished product, the greater the likelihood that heat treatment was used during production, killing the starter cultures. Yogurt products are stored at room temperature from 1 month up to six months.
2. Name. The inscription on the package should be yogurt, and not a consonant name, such as “frugurt”, “yogurt dessert”, “milk-containing product based on yogurt” and other tricks of inventive manufacturers.
3. List of ingredients. The live product must contain milk, cream and yogurt starter, indicating the number of lactic acid beneficial bacteria per unit of product. Remember that to make yogurt, milk must have a fat content of 6%, which is why cream is added to it. On the packaging of dead drinks, somewhere in an inconspicuous place and in very small print, “yogurt product”, “thermalized product” is written, but the list of ingredients for yogurt starter is not included.

One more point is important. It is advisable that the purchased yogurt be packaged in polypropylene containers (there is a “pp” mark at the bottom of the package). Polystyrene cups may release acidic acid. dairy product hazardous compounds in cases where, at the time of the spill, temperature regime yogurt was higher than normal, and due to a failure in technological process Not a single manufacturer is insured. Polystyrene containers are marked “ps”.

To sum it up...

That is, the conclusion from this information suggests itself: buy only live yoghurts, preferably made in your region, in polypropylene packaging, with specified quantity live bacteria for each unit of drink weight. Yogurt products are of no value to the body and can often cause significant harm.

Recently, kefir and yogurt starters can be purchased in pharmacies and dairy departments of supermarkets. This is a concentrated powder containing a certain amount of valuable microorganisms, adding which to whole milk, get ready kefir and yogurt. Naturally, what to cook lactic acid products making your own, especially from natural village milk, is preferable. This way, you not only know exactly what is in your glass, but you also get the most effective product, healthy in every way.

Nutritionists recommend including fermented milk products in the daily diet of children and adults. To decide which drink has the most beneficial effect on you, listen to your own feelings. It should be borne in mind that kefir, in comparison with yogurt, is a more preferable drink for children and all people with gastrointestinal problems due to its lower acidity. Prepare fermented milk products at home and be healthy!

Now every supermarket offers a huge selection of dairy products for every taste: milk, cheese, yogurt, kefir, sweet cheeses, fermented baked milk, cottage cheese and many other tasty and healthy things. With such a huge variety, it is sometimes difficult for customers to understand the assortment, especially when the shelves are replenished with new types of dairy products. And it's very difficult to understand what it is yoghurt product and how is it different from it in the same way as other dairy products? This is important to know, since such desserts are very popular now.

The benefits of dairy products

Each of us knows that dairy products are good for health. They have a beneficial effect on the body. The medicinal and preventive properties of milk and other products based on it have been known for a long time. From an early age, adults teach children to drink milk, telling them about its beneficial properties for development and growth. The benefits of dairy products are enormous.

How to choose the right dairy product

So that food brings maximum benefit, it must be of high quality. Not all buyers know how to choose the right dairy product. There are several criteria that need to be used in this case.

• First of all, when purchasing, check the expiration date. Don't forget that dairy products are perishable.
• Be sure to read the ingredients before purchasing. To prevent milk and products based on it from spoiling as much as possible, various chemicals are added to it: preservatives, dyes, etc.
• Buy only products that are stored in refrigerators.
• If the shelf life of milk is more than four days, this indicates the presence of special artificial additives in the product.

The most popular dairy products

The choice of milk-based products on the modern market is truly huge. We eat some of them rarely, as dessert, while others we eat almost every day. Among them are the more popular ones: milk, sour cream, cottage cheese, kefir, product. Milk is used for baking or cooking various dishes. Many people drink this wonderful drink in the morning or before bed. Kefir is a favorite drink for athletes and those who lead an active lifestyle. It's light and filling. Sour cream is the basis for many sauces. In addition, sour cream is added to many dishes, such as pancakes or borscht. Yogurt is a tasty, healthy product. This is the best milk dessert. It is quickly absorbed and gives a pleasant feeling of lightness.

Yogurt is one of the most popular dairy products

Yogurt is available in every store. With such a huge number of this type of product, everyone can choose the most suitable option for themselves:

• dairy (classic);
• fruit;
• with pieces of fruit, cereals, dried fruits, chocolate, caramel;
• rich in vitamins - and other options for this wonderful dessert.

This favorite treat both children and adults. Yogurt - great dessert for a snack during working hours or for breakfast.

This is a fermented milk product with a special microflora. Eat only fresh dessert, since by the end of the shelf life there are 10 million fewer lactic acid bacteria cells left in its composition compared to the amount that is in fresh product. High-quality yogurt relieves discomfort in the intestines and stomach, normalizes the digestion process and gives strength. Recently, a yogurt product has appeared on store shelves that tastes almost indistinguishable from yogurt, but there is a difference between them. Therefore, those who are concerned about their health need to know about this.

What is the difference between yogurt and yogurt product?

It is difficult to distinguish one dessert from another with the naked eye. The price is similar, the above dairy products are presented in the same way, and not everyone will notice the difference in taste. What are the differences? Based on STB standards, yogurt is a product that is produced without the use of heat treatment after the ripening process. In addition, real yogurt contains live yogurt cultures. Ingredients such as proteins, microorganisms, solids, and lactic acid bacteria are contained in yogurt in strict quantities.

The yoghurt product can undergo thermal (thermal) treatment, and therefore has a percentage of protein content, as well as dairy substances, that is less than the value established for yoghurt. Therefore, there is much less benefit from it. A pasteurized yogurt product does not have a live yogurt culture. AND positive influence Unlike yogurt, it does not affect digestion.

Yogurt product: benefits and harms

What such a dessert is popular product, we've already figured it out. Now let's see how it affects our body. It has useful properties:

• yoghurt product, like yoghurts themselves, is rich in various useful elements: calcium, bifidobacteria, phosphorus, etc.;
• this dessert has a positive effect on digestive processes;
• improves complexion, making it fresher and healthier;
• strengthens the immune system;
• cleanses the body of harmful pathogenic microorganisms.

But every thing has reverse side medals for everyone, even himself useful product, There is negative impact. Therefore, you need to know about the harm such desserts cause.

What types of yogurt products are there?

Now exists huge variety such desserts. The yogurt product can be either regular, dairy, or with various additives. If you like dairy desserts with different tastes, it's best to choose natural supplements: fresh fruit, dried fruits, nuts, cereals and more. For those who prefer to refresh themselves with dairy deliciousness during working hours or during a break between classes, it is best to choose liquid products in a jar. This format is convenient to take with you - there is a place for it in any handbag. Products in a jar are the most best option also for those who monitor the amount of food consumed and prefer to divide food into separate portions.

Types of Yogurt Products

But, despite the presence of shortcomings, such desserts are very popular. What people love most are several brands of yogurt products that have different shapes releases and tastes.

How to choose the “right” yogurt

As mentioned earlier, purchase these products only in stores that are equipped with special freezers. Optimal temperature for storing yoghurt products - 8 degrees Celsius above zero. Another tip: the shorter the expiration date indicated on the package, the healthier this dessert is. To keep dairy products fresh for as long as possible, they are “seasoned” with chemicals. Carefully study the composition, the less there is various additives, the better. These are the shortcomings that any yogurt product has. GOST excludes the possibility of calling natural dairy products made by heat treatment with the addition of chemicals and with a shelf life of more than 30 days.

It is up to you to choose which product to use in food, yogurt, yogurt product, chocolate-covered cheese curds or plain milk. The main thing is that the food is of high quality and fresh.

Have you ever wondered how yogurt differs from kefir, what is the difference between them? If you are trying to eat right, build your diet in such a way as to improve your health and get in shape, then it probably won’t hurt to know the answer to this question. And when asked what is healthier, kefir or yogurt, the same. Let's take a closer look at these close relatives and find out whether any of them should be given clear preference.

Both drinks are obtained by fermentation of pasteurized milk, to which lactic acid bacteria are added. Additionally, yeast can be added to kefir, enriching it with B vitamins. Fermented milk drinks are much more valuable than their base - milk. Also they are best source protein, vitamins and minerals. But there is a difference between kefir and yogurt. What does it consist of, besides the obvious things like texture and taste?

What is the difference between yogurt and kefir?

Kefir comes from the Caucasus, where it was made from cow's or goat's milk. Today the drink is produced using modern technological lines. Kefir is made from pasteurized milk subjected to mixed fermentation - alcoholic and fermented milk. This process is made possible by the addition of a starter made from kefir grains or a pure bacterial culture vaccine. Kefir mushroom is a symbiotic system of 10 different microorganisms, in particular, lactic acid bacteria, milk coli bacteria, yeast (in the case of biokefir - bifidobacteria), etc. Fermentation lasts 1-3 days in hermetically sealed vessels at a temperature of 12-14 degrees. Ready kefir has a slightly sour taste, slightly foams and has a consistency similar to sour milk.

India is considered the birthplace of yogurt. This fermented drink was also popular in some countries in Asia and Africa, and arrived in the Balkans through Turkey. It is made from normalized milk, thickened, pasteurized and sour by adding pure cultures bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. And probiotic yogurt should also have strains of lactic acid rods. Fermentation lasts about 12 hours at a temperature of 40-45 degrees. The fat content of yogurt ranges from 0.5 to 8% in the creamy variety.

Should be avoided fruit products, during the production process of which sugar, flavorings and dyes are added. Natural yogurt is considered the best for health.

Thus, the difference between kefir and yogurt lies in the different set of active microorganisms used for milk fermentation and the construction of technological production processes. But for those who love both yogurt and kefir, it is probably more important what the difference is in the effects of these fermented milk products on the body. Let's look at these seemingly “twin brothers” from this point of view.

What is healthier – kefir or yogurt: choose the best drink for yourself

What is better to drink - kefir or yogurt? The answer to this question cannot be unambiguous, because it depends on the tasks that a particular person sets for himself when consuming these fermented milk products, on his existing health problems, and so on. To do this you need to know the capabilities of both.

Yogurt (natural)

Calorie content: 61 kcal/100 g

Action:

• helps cleanse the gastrointestinal tract of waste and toxins, in this regard it is more effective than kefir;
• prevents the development of pathogenic bacteria;
• strengthens the body's immunity;
• accelerates recovery after treatment with antibiotics, as it restores the bacterial flora in the intestines;
• has a calming effect on nervous agitation, hyperactivity and insomnia;
• people with an increased risk of developing diabetes and atherosclerosis should enjoy it more often;
• facilitates the synthesis of vitamins in the body;
• contains much more niacin than competitors (milk, kefir - 0.1 mg/100 ml, buttermilk - 0.5 mg/100 ml, yogurt - 5.1 mg/100ml);
• promotes iron absorption;
• helps with constipation and flatulence.

Kefir

Calorie content: 51 kcal/100 g

Action:

• promotes the colonization of the intestines with the “right” microorganisms to a greater extent than yogurt;
• affects the secretion of bile and gastric juices in gastrointestinal tract, as well as on intestinal motility. Therefore, it can be recommended to people with disorders of the digestive system;
• has the ability to break down carcinogenic compounds that enter the body with food; thanks to antibiotic substances, it suppresses the development of pathogenic bacteria present in the gastrointestinal tract;
• excites, stimulates appetite;
• regulates blood cholesterol levels and lowers blood pressure;
• regulates metabolic processes;
• helps improve the absorption of proteins and calcium;
• supports work nervous system, because it contains quite a lot of B vitamins;
• demonstrates an antitumor effect and can inhibit the development of certain types of cancer, for example, colorectal.

The use of fermented milk drinks in the kitchen

Fermented dairy products must be present in your daily diet. Natural yogurt is an excellent base for making sauces for salads and dips. It can also be used to whiten soups. Thick creamy yogurt goes well with honey and caramelized nuts, muesli or fresh vegetables and fruits. And kefir can simply be mixed with strawberries, bananas, blueberries, raspberries or cherries to create delicious, refreshing smoothies. Very tasty too fluffy pancakes with apples or pancakes with kefir. And in the summer there is nothing better than new potatoes with dill, washed down with this fermented milk drink.

Approaching the dairy department of any store or a stall specializing in dairy products, we are surrounded by the variety of drinks presented.

An impressive range of fermented milk products - from traditional kefir, kumis and Varenets in barrels to acidophilus, fermented baked milk and yoghurts in some suspiciously small plastic containers - makes the buyer’s choice a very difficult process.

A lot of questions start spinning in my head. Buy bifidoryazhenka or yogurt? Which yogurt do you prefer? Which of the presented products are healthy and natural for the body? Why is kefir and yogurt starter sold separately if these products are delivered to the store every day? And is it worth purchasing fermented milk desserts with a frightening shelf life of about a year if the milk sours within three days?

What are the properties and features of kefir’s “relatives”, what is the difference between yogurt and other fermented milk drinks, what is yoghurt product and how to make a choice, we will consider in detail in this article.

What are the benefits of fermented milk products?

Even I.I. Mechnikov noted that fermented milk products, by destroying pathogenic microflora in the intestines and activating the growth of beneficial microorganisms, prevent self-poisoning of the human body and stop the processes of aging and decay.

The cleansing properties of yogurt and other fermented milk drinks help in weight correction. Due to the systematic consumption of yogurt, a person loses the gained kilograms, dissolves fat deposits, removes excess feces and corrects the inelegant body shape.

All fermented milk products can be classified according to the method of fermentation:

1. Drinks obtained by purely fermented milk fermentation: yogurt, yogurt, fermented baked milk, acidophilus milk.
2. Drinks made by combined fermentation - alcoholic and fermented milk: kumiss and kefir.

Yogurt: which one to choose

Yogurt live

Like all other fermented milk drinks, yogurt is considered much more valuable for the human body than whole cow's milk. The product, fermented under the influence of beneficial bacteria, is not only easily digestible, but also saturates the intestines with essential microflora. The drink contains a number of vitamins (A, group B, C), mineral salts (calcium, phosphorus, potassium, sodium), highly digestible protein compounds, enzymes, and healing bacteria.

If fungi containing yeast and lactic acid streptococci are used when fermenting kefir, then Bulgarian bacillus, thermophilic and lactic streptococci are used to prepare yogurt. The very name “Bulgarian stick” indicates the birthplace of the drink - the Balkan Peninsula.

Back in the 15th century AD, the peoples of the Mediterranean began to prepare a dietary and cleansing product for youth and longevity, which received the modern name yogurt.

Not everyone knows that ¾ of all elements of the immune system are located in the intestines and its condition, in particular the ratio of harmful and beneficial microorganisms, determines not only our body’s ability to evacuate waste products, but also to resist external adverse factors and attacks from viruses, microbes, bacteria.

Thanks to the Bulgarian bacillus, natural live yogurt has the unique ability to free the digestive system from pathogenic flora, putrefactive bacteria, and pathogens. The benefits of all natural fermented milk products lie precisely in the presence of living bacteria. Drinks made using high-temperature sterilization techniques can safely be considered “dead.”

...and the yogurt is dead

All the beneficial properties described above apply only to natural, that is, live yoghurts, and not to yoghurt products made using modern technologies. The high (compared to kefir) acidity of yogurt is often masked by the addition of sweeteners, flavors and fruit fillers, and not always natural ones

Small boxes of so-called yogurt, made with strong heat treatment, are at best a useless delicacy, since all living bacteria in the product are completely destroyed, and at worst - undoubted harm to the body due to the presence of stabilizers, preservatives, dyes, and chemically treated pieces of fruit and their extracts, flavor enhancers, flavorings and other non-natural ingredients.

Take an interest in the composition of these dead fruit yoghurts, finely typed on the packaging, even if you have to bring a magnifying glass with you to the store. The list of “synthetic” ingredients will make your hair stand on end. A stunning shelf life of up to 1 year allows manufacturers to make a profit with the least risk.

Don’t be surprised if you don’t find any milk or cream in the ingredients of “dead yoghurt”, which are what it should be fermented with. Some manufacturers have assigned the beautiful word yogurt (or something similar to it) to their products to attract naive consumers. In fact, this product is made from starch, modified soybeans, vegetable protein, flavorings, residues after squeezing fruit into juices, jelly, marshmallows and other confectionery products.

How to identify live yogurt

1. Saving period. Natural yogurt, as a rule, can be stored for no more than 2 weeks at temperatures exceeding +6°C, that is, only in the refrigerator. Some manufacturers produce yogurt with a shelf life of up to 1 month. Remember that the longer the finished product is stored, the greater the likelihood that heat treatment was used during production, killing the starter cultures. Yogurt products are stored at room temperature for 1 month. up to six months.
2. Name. The inscription on the package should be yogurt, and not a consonant name, such as “frugurt”, “yogurt dessert”, “milk-containing product based on yogurt” and other tricks of inventive manufacturers.
3. List of ingredients. The live product must contain milk, cream and yogurt starter, indicating the number of lactic acid beneficial bacteria per unit of product. Remember that to make yogurt, milk must have a fat content of 6%, which is why cream is added to it. On the packaging of dead drinks, somewhere in an inconspicuous place and in very small print, “yogurt product”, “thermalized product” is written, but the list of ingredients for yogurt starter is not included.

One more point is important. It is advisable that the purchased yogurt be packaged in polypropylene containers (there is a “pp” mark at the bottom of the package). Polystyrene cups can release dangerous compounds into the fermented milk product in cases where, at the time of spilling, the temperature of the yogurt was higher than normal, and no manufacturer is immune from failures in the technological process. Polystyrene containers are marked “ps”.

That is, the conclusion from this information suggests itself: purchase only live yoghurts, preferably made in your region, in polypropylene packaging, with the specified number of live bacteria for each unit of weight of the drink. Yogurt products are of no value to the body and can often cause significant harm.

Recently, kefir and yogurt starters can be purchased in pharmacies and dairy departments of supermarkets. This is a concentrated powder containing a certain amount of valuable microorganisms, which, when added to whole milk, produces ready-made kefir and yogurt. Naturally, it is preferable to prepare lactic acid products yourself, especially from natural village milk. This way, you not only know exactly what is in your glass, but you also get the most effective product, healthy in every way.

Nutritionists recommend including fermented milk products in the daily diet of children and adults. To decide which drink has the most beneficial effect on you, listen to your own feelings. It should be borne in mind that kefir, in comparison with yogurt, is a more preferable drink for children and all people with gastrointestinal problems due to its lower acidity. Prepare fermented milk products at home and be healthy!

Carefully: harmful products! The latest data, current research Oleg Efremov

Difference between yoghurt and other yoghurt products

Yogurt

The shelf life of yogurt, which still contains some useful substances, cannot be more than 30 days. Optimally - up to 2 weeks. Let us remind you that long term storage is achieved through heat treatment of the product, as a result of which useful crops die and the yogurt becomes useless.

The storage temperature should be +4...+6 degrees, and yogurt should be stored in the refrigerator. This also applies to unopened packaging in stores. If yoghurts are displayed in rows on shelves in the center of the room, where the temperature rarely drops below 20 °C, this is the first sign that this is not live yoghurt, but something “stillborn”.

The composition should also include yogurt starter, which should be reflected on the label. And it is desirable that the content be indicated lactic acid microorganisms- this is an indicator that such yogurt can be called “healthy”.

Yogurt product

All other products are not yoghurts; at best, they are yoghurt products.

Their shelf life is up to 3 months, storage temperature is +4…+25 degrees.

Also, the packaging often says not “yogurt”, but something similar, for example “frugurt”.

On the label, if you try, you can find an indication that this is a “thermalized yogurt product.” True, this is usually written in extremely small and barely noticeable font.

This product does not contain yogurt starter, but is available in large quantities various preservatives. Let us recall that preservatives are often hidden under the E200–299 labels and among these food additives huge amount those that cause various allergic reactions.

Yogurt products are not only useless for the body, but quite often they are also harmful.

Here is the typical composition of a cheap product that can only be called yogurt, and even healthy, in a feverish delirium.

Cow's milk, cultures of lactic acid bacteria, sugar, fruit filler (which includes sugar and, at best, pieces natural fruits, and not fruit squeezes, skins, etc.), stabilizer E1442, acidity regulator EZZO ( citric acid), various slightly beneficial flavors, both natural and artificial colors E160a, E160c, stabilizer (gelatin, E1442, E440, E1442, E412). All this is not beneficial for the body.

Another significant point: it is strongly not recommended to use polystyrene packaging for yogurt.

Why? But the fact is that if, due to some technical failure, the temperature of the yoghurts that are poured into packages is higher than expected, and this happens all the time, polystyrene can enter into a chemical reaction with the hot mass and “enrich” the yoghurt, which and without this it is simply stuffed with all sorts of “useful” substances. We can say that only the polystyrene in the yogurt was enough for us to be completely happy. Polypropylene does not have such “useful” properties.

The question arises: why then do manufacturers, who are well aware of this “feature” of the behavior of polystyrene, not use polypropylene packaging? Maybe it's much more expensive? Not at all. Polypropylene and polystyrene cups cost about the same. But polypropylene cups are manufactured in only one plant, and polystyrene cups are produced in many. Manufacturers, of course, don’t want to bother and buy what’s easier to get. Therefore, when purchasing yogurt products, always look at the bottom of the package. If it is made of polystyrene, it will be marked “ps”, and if it is made of polypropylene – “pp”.