Yoghurt

Natural yoghurt is produced by fermenting milk with a bacterial starter culture containing Lactobacillus bulgaricus ( Bulgarian bacillus) and Streptococcus thermophilus (lactic acid streptococcus). Lactose intolerance is inability to digest lactose due to the lack of its enzyme in a body. Thus, natural yoghurt is an alternative for people suffering from this condition. Scientists have found that 18 grams of lactose from yoghurt is digested and absorbed better than the same amount of lactose from milk, what improves functioning of the gastrointestinal tract. Proteins, fats, carbohydrates, minerals and enzymes that are contained in this product have beneficial effect on the functioning of the body. It is rich in proteins, and since milk protein is partly digested and processed by bacteria, it is absorbed by the body quite easily. Live cultures of yoghurt help our body digest the dairy carbohydrates lactose, so, like other fermented products, it is recommended for those who suffer from lactose intolerance. Regular consumption of this product strengthens the immune system, improves the synthesis of B vitamins, maintains acceptable level of cholesterol in blood, remove toxins.

Yoghurt is the source of vitamins, especially B2 and B12, D, calcium, phosphorus and other minerals. Live yoghurt cultures have a positive effect on gastrointestinal tract, maintain the balance of intestinal microflora, improve the digestion process. The composition of the product contains lactic acid bacteria which eliminates rotting microorganisms from the intestines. Yoghurt is rich in calcium ( 25% of the daily value per 100g), phosphorus (15% of the daily value per 100g), iodine, vitamins B2 and B12, contains ascorbic acid, choline, retinol, vitamin PP, vitamins B1, B3, B6, D, organic and fatty acids, it also contains the same amount of potassium as bananas. Other minerals that can be found in yoghurt are magnesium, sodium, sulfur, iron, manganese, chromium, zinc, fluoride.

Yoghurt with the 2,7 % fat content is made from starter culture of pure lactic acid microorganisms, it doesn’t contain additives or dyes. Regular consumption of yoghurt maintains the balance of intestinal micro flora, improves the functioning of the liver cardiovascular system.

Product composition: whole milk, skim milk, starter culture of lactic acid micro-organisms.