Milk turnes into yogurt through the action of two bacteria, (Streptococcus thermophilus and Lactobacillus bulgaricus), which provoke a fermentation that turns up lactose into lactic acid, more easily digestible by adults than lactose. Yogurt contains calcium, phosphorus, magnesium, sodium, trace elements... Advertising often shows us how necessary it is for the health of the intestinal flora, but in fact, our flora can remain perfectly healthy without taking yogurt. It is true that yogurt (like probiotic food) help it to regenerate after it has been out of balance due for example to some diarrhoeas, such as the ones that can be produced by some antibiotics. The healthier for digestion and for all the body is to be properly fed.
The quantity and quality of the yogurt nutrients depends essentially of the quality of the milk. We choose yogurts made with quality milk.
For the yogurt to keep its beneficial properties, the bacteria that it contains have to be alive in the moment of eating them, which does not happen if the yogurt is pasteurized. Furthermore, in the production of yogurt is sought to attract the consumer by offering a variety of tastes and textures (mousse, creamy custards, yogurt shake...), colours, the container (such as the cup) or ingredients to "enrich" it. Let us learn to distinguish the nutritive quality of the yogurt.
