Yoghurt
- Effective for health
Foods
in which desirable changes in nutritive value are brought
about by microbial activities is terms as Biofood. Many researches
insist that the live organisms insist that the live organisms
thus consumed must establish themselves in the human intestinal
tract.
Yoghurt can be termed as biofood. It is a fermented milk product.
The strains of Streptococcus thermophilus and lactobacillus
bulgaricus grow in milk to give the familiar item of food.
The bacteria are added as starter cultures when we add curd
to milk and keep overnight for the curd to set. The milk is
used for making yoghurt should have a fat content about three
to four percent.
Yoghurt is getting popular, as t is low calorie quick meal
or snack. Yoghurt provides health benefits such as improved
intestinal health. Yoghurt is usually made up of cow/buffalo
milk. The beneficial effects of yoghurt consumption have been
attributed to more digestible proteins, enhanced bioavailability
of important minerals and vitamins and also to the other growth
promoters elaborated by yoghurt organisms. This results in
more digestible form of the fats particularly beneficial to
those unable to digest milk facts.
Yoghurt is also perceived to have anti-cancer properties.
The beneficial microbes associated with the biofoods could
be healthy and natural remedies to many of our ailments.
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