Yoghurt

Introduction:

Yoghurt is a fermented milk product that is produced when certain lactic acid bacteria are added to boiled milk. During this process, the lactose contained in the milk is converted into lactic acid, which coagulates the milk protein, thickens the yoghurt and gives it its typical sour taste.

Use/Preparation:

Natural yoghurt can be refined with fruit, eaten with muesli or in desserts. Yoghurt is also used as an ingredient in bread and other baked goods, sauces, dressings, confectionery and ice cream.

Health:

Like milk, yoghurt is rich in calcium, vitamin D and vitamin B12. In addition to the important nutrients, yoghurt contains live lactic acid bacteria (probiotics), which enter the intestines in an active form and can relieve gastrointestinal symptoms such as constipation, diarrhoea and inflammatory bowel disease. People with lactose intolerance usually tolerate yoghurt well, as the lactose is largely broken down.

Alternatives:

Cow's milk yoghurt can be replaced by goat's and/or sheep's milk yoghurt. Vegetable alternatives are soy, almond, cashew, coconut or oat yoghurt.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	50/210
Fat	1,5 g
Healthy fatty acids	1 g
Carbohydrates	4,7 g
Sugar	4,7 g
Protein	3,8 g
Salt	0,13 g