Yoghurt and fermented milk

© Cidil

Yoghurt and fermented milk are made from milk which has been fermented with lactic bacteria. These are composed of lactose, which partially transforms it into lactic acid, changing the structure of the protein it contains and forming a gel. This production process explains the light acidity of fermented milk, its fresh taste and easy digestibility. A yoghurt is a dairy product obtained from fermenting two bacteria: Lactobacillus Bulgaricus and Streptococcus thermophilus. Other dairy products are made using other bacteria. Yoghurt can be firm, liquid or creamy, whole or 0% fat, natural, sweetened, coloured, and flavoured using fruit or artificial flavouring.
The benefits: A classic natural yoghurt contains no more than 60-65 Kcal, 50-55 Kcal (low-fat version), 85-90 Kcal whole. A fruit yoghurt contains around 115 Kcal, or 120-150 Kcal if it's whole. Other dairy products contain similar nutritional values.
Intake: These products are excellent for our health because they are rich in protein and calcium. Because they contain no lactose, they're also easy to digest and, thanks to the bacteria they contain, they help to keep your intestines healthy (probiotics). Be careful of dessert yoghurts (containing fruit, sugar and flavourings) - they're often high in sugar and fat. It's best to add a tablespoonful of jam or honey to a natural yoghurt for flavour.