The milk of a cow is most commonly used to make yoghurt and the milk from water buffalo, goats, sheep, camels and yaks are also used in many parts of the world. Yoghurt is also spelled yogurt or yogourt, it is the dairy product produced by bacterial fermentation of milk. The bacteria used in making yoghurt are known as “yoghurt cultures”. The fermentation of lactose by the bacteria is produce lactic acid in which the milk protein acts to give yoghurt’s texture and its characteristic tang.
Nutritional Value and health benefits of Yoghurt:
Energy – 257kJ
Carbohydrates – 4.7g
-Sugars – 4.7g
Fat – 3.3g
-saturated-2.1g
-monounsaturated-0.9g
Protein – 3.5g
Calcium – 121mg
Yoghurt has nutritional benefits beyond those of milk, it is used to prevent antibiotic-associated diarrhea. The consumption of low fat yoghurt can promote to loss weight especially due to the calcium in it, published in International Journal of Obesity.
