Yogurt is a food resulting from the fermentation of milk operated by bacteria belonging to the genus Lactobacillus or Streptococcus.
Belonging to the II fundamental group of foods, yogurt stands out for its medium-low caloric intake, for its high biological value protein content and for the non-negligible presence of vitamin B2, vitamin A and minerals, such as calcium and phosphorus.
As a derivative of milk, yogurt contains lactose; however, the quantities present of this disaccharide sugar are decidedly lower than the starting product, which makes yogurt bearable even for those suffering from lactose intolerance.
Yogurt is a food product that is easy to prepare even at home.
Note: although they are called yoghurt, so-called vegetable yoghurt, such as soy yoghurt, cannot be considered as such.
