Yogurt

Yogurt

Yogurt, also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.

Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per millilitre.

Yogurt Nutrition Facts: Calories, Carbs, and Health Benefits

Yogurt is 87.9% water, 4.66% carbohydrates, 3.47% protein, and contains 3.25% fat. One cup of yogurt will give you with 11.417 grams of carbohydrates. It is equal to 8.78 percent of the 130 grams of carbohydrates you need on a daily basis, according to the Institute of Medicine (US). That same in a 100 gram amount, yogurt supplies 61 calories and is a moderate source of Vitamin B12 (cobalamin) (15.42% DV) and Vitamin B2 (riboflavin) (12.91% DV). So if you have yogurt in your diet, it helps your body to maintain nerves health, form DNA, create energy by breaking down carbohydrates and it is effective against rising of homocysteine levels in the bodyproliferation of the smooth vascular muscles which can block blood vesselsAlzheimer’s disease or dementia as it is responsible for metabolism in neurotransmitters. With this it contains a good amount of Phosphorus (13.57% DV) and Calcium (12.1% DV).