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Definition
::Yoghurt is obtained after milk is fermented by two very specific bacteria: lactobacillus bulgaricus (for acidity), and streptococcus thermophilus (used for various flavours). The word yoghurt comes from the Turkish word “yoğurt”, from “yoğurtmak” which means “to thicken”. On contact with the two bacteria, milk thickens to give yoghurt and this is what is known as fermentation.
Yoghurt can be natural, sweetened, set, stirred or drinkable.
It is characterised by its nutritional qualities and by the presence of live bacteria which have a beneficial effect on our health and help specifically with the digestion of lactose, which is found in milk.
Yoghurt is a very complete foodstuff which contains almost all the properties of milk and which is digested easily. It is a natural source of calcium which helps bones to grow. It also contains a variety of vitamins, particularly B vitamins.
Yoghurt also contains proteins which, along with regular physical activity and a balanced diet, help to look after your muscles and organs.
THE HARD WORDS!
Lactose:
Lactose is the sugar that is naturally present in milk
