YOGHURT
Yoghurt is a popular fermented milk product and a source of protein, calcium, phosphorus, iodine, and vitamins B2 and B12.
Whole milk, low-fat or skimmed milk can be used to make yoghurt. The milk is homogenised, pasteurised and cooled. A bacterial starter culture is then introduced, which converts some of the lactose (the naturally occurring sugar in milk) to lactic acid, thus acidifying the milk. This gives yoghurt its thick, smooth consistency and characteristic flavour. Sugar, sweeteners, fruit or fruit flavours may then be added. The yoghurt is then packaged and stored below 5 °C.
Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. Probiotic bacteria are commonly referred to as ‘good’ bacteria, which have been associated with positive roles in human health. Probiotic cultures may be found naturally in foods or they can be added to fermented milk products such as yoghurt. Common species include Lactobacillus and Bifidobacteria.