Difference Between Baby Yogurt and Regular Yogurt

Baby Yogurt vs Regular Yogurt
 

It is a widely accepted fact that yogurt is beneficial to health in many ways. Not only does it provide essential nutrients to the body, it is also rich in probiotics which aid the body fight harmful bacteria. However, when it comes to consuming yogurt, it is worth noting that baby yogurt and regular yogurt are two spate types of yogurts that exist for different purposes.

What is Baby Yogurt?

Baby yogurt is a type of yogurt that is specially made with the nutrient needs of infants in mind. It is usually made with organic whole milk. They usually have less sugar content and is, therefore, not very sweet. One needs to be extra careful when choosing the ideal baby yogurt for one’s infant. It is recommended to choose the vanilla yogurt which tends to contain less sugar than the fruit flavoured yogurts. Also, avoiding preservatives, artificial flavors and the like is highly recommended. It must also contain live and active cultures (probiotics) to ensure the well-being of the child. Some of the baby yogurt brands out there are Yoplait Kids, Yokids Organic Low Fat Yogurt, Ronnybrook European Style Yogurt, Strauss Family Creamery Organic Yogurt, etc.

What is Regular Yogurt?

Yogurt is a milk product that is produced via bacterial fermentation of milk. This bacteria is known as yogurt cultures. When being fermented, the lactose in milk produces lactic acid which in turn acts upon the milk protein which gives yogurt its characteristic tang and texture. While cows’ milk is the most commonly used material to produce yogurt, buffalo milk, goat milk, ewes milk, camel milk and the milk of yaks are also used to make yogurt in different parts of the world.

The culture that is used to produce yogurt contains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In certain cases, lactobacilli and bifidobacteria are also added. The process of making yogurt usually consists of heating the milk to about 80 °C (176 °F) to denature the milk protein and to kill unnecessary bacteria after which it is cooled to about 45 °C (112 °F). It is at this temperature that the culture is added and it is necessary to maintain this temperature during the fermentation period which lasts from 4-7 hours.

Nutritional value per 100 g (3.5 oz)

Energy

257 kJ (61 kcal)

Carbohydrates

4.7 g

Sugars

4.7 g (*)

Fat

3.3 g

Saturated

2.1 g

Monounsaturated

0.9 g

Protein

3.5 g

Vitamins

Vitamin A equiv.

27 μg (3%)

Riboflavin (B2)

0.14 mg (12%)

Trace metals

Calcium

121 mg (12%)

What is the difference between Baby Yogurt and Regular Yogurt?

Yogurt is a healthy food that is popular all over the world for its nutrient properties. While there are many flavours of yogurt available in the world, there are also two types of yogurt available: baby yogurt and regular yogurt.

  • Baby yogurt is made with full cream milk. Regular yogurt is made with 2% lower fat milk.
  • Organic milk is used to produce baby yogurt most of the time. This is not the case for regular yogurt.
  • Baby yogurt contains a lesser sugar content than regular yogurt.
  • The amount of preservatives and flavourings added in baby yogurt is much lesser than regular yogurt.
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