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Yogurt is produced by incubating milk by adding to it a small amount of culture composed of lactic acid bacteria usually Lactobacillus Bulgaricus & Streptococcus Thermophilus .
In a delicate process, these microorganisms transform the natural sugar found in milk (Lactose) into lactic acid. As they develop in the milk, these beneficial bacteria coagulate the milk and create the flavors that give yogurt its particular taste.
Nowadays, there is a growing body of evidence that probiotics or foods that contain live bacteria are good for the health. Diet is one of the most important factors influencing the complex processes of ageing. Fermented milk has its place in the dietary prevention of age-related disorders. With regard to nutrition, fermented milk helps to maintain food and water intake, which are often reduced in older people.
Scientists have proven that lactic acid bacteria found in yogurt can pass through the various barriers in the digestive tract and arrive in the intestine in their live state helping restore and maintain the intestinal flora so essential to digestion and good health.
Live acid bacteria also prevent undesirable cultures from forming in the finished product, thereby keeping it pure and fresh.
