Yogurt

Yogurt is fresh milk as raw material, and then pasteurized milk is added to the beneficial bacteria (starter), after fermentation, and then cooled filling a milk product. ferrous lactate  on the market today mostly solidified, stirred and add a variety of accessories such as fruit juice jam type as much. Milk, yogurt not only retains all the advantages, but also some aspects of the process after processing weaknesses, become more suitable for human nutrition and health products.
potassium lactate fermentation process to make milk sugar, proteins were hydrolyzed to about 20% of small molecules (such as galactose and lactic acid, small peptide chains and amino acids), the milk fat content is usually 3% -5%. After fermentation, the fatty acids in milk raw milk than 2-fold increase, these changes make yogurt more digestible and absorption of various nutrients utilization can be improved. Fermented yogurt made from pure milk, fresh milk in addition to retaining all the nutrients, the lactic acid bacteria in the fermentation process can also produce a variety of human nutrition necessary vitamins, such as VB1, VB2, VB6, VB12, etc.
Especially for lactose indigestion crowd, eating yogurt will not happen bloating, gas and more or diarrhea.Sodium lactate calcium content in milk, after fermentation, calcium and minerals do not change, but the lactic acid produced by fermentation, can effectively improve the calcium and phosphorus utilization in the human body, so that calcium in yogurt is more likely to be absorbed by the body.
Yogurt is a good source of calcium, although the yogurt nutritional composition depends on the origin and composition of raw milk, but in general that the composition of the raw milk yogurt ratio has increased: on the one hand because of the requirements of high-quality raw materials, partly because Some add a little milk yogurt production. So generally speaking, drinking a cup of 150 grams of yogurt, children under 10 years to meet the daily requirement of calcium 1/3 of the adult calcium 1/5.