what is Yoghurt?

Yoghurt is a fermented dairy product made by adding micro-organisms in the form of starter culture to pasteurised full cream-, low fat- or fat free milk. The micro-organisms consist of harmless bacteria, usually lactic acid bacteria, in various combinations, which ferments the milk and make it possible to develop a wide range of products with different flavours, textures, consistencies, functions and health benefits.

The characteristics of the micro-organisms and strains used, determine the health advantages of fermented products. The use of health enhancing probiotic cultures in yoghurt is important. An oral probiotic is defined as “living“ micro-organisms which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition. Probiotics may be consumed either as a food component or as a non-food preparation (capsules or pills).  Yoghurt that is marketed under various brand names contains various micro-organisms and only few contains probiotic strains.