Yogurt is a semi-creamy food produced through the bacterial fermentation
of dairy milk.
It is classified as a cultured food, which is food
produced through the breaking down of a complicated substance into
a simpler one with the help of bacteria, fungi or yeast.
How is yogurt made?
Yogurt is made by adding bacterial strains into warm milk and leaving
it to ferment under controlled temperatures.
After a period of time, the milk curdles, which
is caused by the proteins in the milk meshing into a solid mass.
This process explains the thick and creamy texture of yogurt.
What are the nutritional values in yogurt?
Yogurt is a source of calcium and protein and contains potassium
minerals. Yogurt also contains riboflavin, also known as vitamin
B2, which is necessary for several metabolic reactions in our body.
What are the potential health benefits
of eating yogurt?
According to the National Yogurt Association (NYA), yogurt can be
digested more easily than milk and is suitable for people who are
lactose intolerant. It facilitates digestion and can help to lower
the risk of contracting colon cancer.
The calcium content in yogurt can prevent brittle
bones, hence lowering the possibility of osteoporosis.
The NYA also said that for certain individuals,
yogurt can prevent vaginal yeast infection, a bacterial infection
common among women.
Finally, depending on the milk used, it can be
low in fat and for some people, it keeps them full for a longer
period of time, so they can easily keep off hunger pangs and cravings
for more food.