Milk or Yogurt?

Here are some graphs that compare the nutritional properties of milk and yogurt.

1) Increase in active principles following reconcentration

Coverage (%) of average energy and nutrient requirements guaranteed by a portion of
natural yogurt and a portion of milk.

2) Proteolytic action of microorganisms, greater bioavailability.

Free essential amino acids in natural yogurt and milk (mg / 100g of product).

3) Proteolytic action of microorganisms, greater bioavailability

Levels of organic acids in milk and yogurt

4) It contains less lactose than the starting milk which is transformed into lactic acid during the fermentation process.

Contents of citric acid and lactic acid in milk and yogurt.

5) Calcium and phosphorus are more available.

Coverage (%) of the average mineral requirements guaranteed by a portion of natural yogurt from a portion of milk.

6) Variations of other micro-constituents of considerable nutritional interest.

Coverage (%) of average vitamin requirements guaranteed by a portion of yogurt
natural and a portion of milk.
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