Basic Facts, Nutrition, And Health Benefits Of Yogurt

Basic Facts on Yogurt

Yogurt is a common dairy product produced by bacteria fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures and are cultures of lactobacilli.

The fermentation of lactose by lactobacilli gives you lactic acid, this acts on milk protein to give yogurt its characteristic texture and unique flavor.

It is also a means to preserve the nutrient in milk. Most yogurts are produced from cow milk because cow milk is easily accessible and readily available.

However, other animal’s milk such as goat, sheep, camels, etc. can be used for the preparation and production of yogurt. The taste and flavor of the yogurt is influenced by the animal milk used in the production.

Although the origin of yogurt is unknown, the word Yogurt is coined from the Turkish word yogurmak which means “to knead”, or “to be curd or coagulated” or “to thicken”. In early Greece, the mixture of yogurt and honey is considered to be food for the gods.

It is expedient to note that yogurt can also be produced from some certain plants such as soya beans, coconut, tiger nut and almond etc. these plant yogurts contain little or no lactose and can be consumed by those who are lactose intolerance.

Method of Production

Milk is first heated, usually to about 86 °C. This is to denature the milk proteins so that they do not form curds and also to kill any pathogenic bacteria present in the milk.

After heating, the milk is allowed to cool to about 44°C. Then the bacterial culture is mixed into the cooled milk and left undisturbed at a constant temperature of 44°C which is maintained for about 4 to 12 hours to allow fermentation to occur.

The longer the time allowed for fermentation, the higher the acidic content of the milk. As the bacteria ferment lactose, lactic acid is produced.

Commercially produced yogurt contains added artificially sweeteners and sugar to improve its tastes thus increasing the sugar content of the yogurt.

NOTE: Yogurt is more beneficial when it is produced raw (without pasteurizing/heating) and plain (without the addition of sugar and artificial sweeteners)

The Nutritional Benefits of Yogurt

Yogurt made from whole milk contains 81% water, while the others 19% contain protein, fats, and sugar. It also contains a considerable amount of minerals such as; calcium, phosphorus, potassium, iron, magnesium, zinc, sodium, and vitamin A, C, D, E, and K.

Read Also; How To Make Tiger Nut Milk At Home “The Super Drink”

The Health Benefits of Yogurt

1. Yogurt contains a lot of calcium and phosphorus; these are minerals that are necessary for the healthy development of strong teeth and bones. These minerals help prevent disease conditions such as Osteoporosis– a condition characterized by the weakening of bones. It also has a negative impact on the formation of bones
2. It also contains other minerals such as magnesium and potassium which are essential for the normal functioning of several biological processes and organs
3. Yogurt contains a high amount of vitamin B, particularly Cobalamin and Riboflavin; both of which are needed for normal growth and development especially in children
4. Yogurt is highly rich in protein which is required for the production of various hormones, repair of damaged tissues, etc. the abundance of protein in yogurt also help to reduce the number of calories consumed thus helping to balance weight gain
5. Raw yogurt (non-pulverized yogurt) contains live bacteria commonly known as probiotics. These bacteria help to improve the health of the digestive tract. The bacteria helps to break down product thus making more nutrients available to the body.
6. These probiotics also have an impact on bowel movements, preventing irritation of the digestive tract. It also helps to prevent diarrhea and constipation in general.
7. Probiotics have been shown to reduce inflammation around the gut and digestive tract
8. Yogurt contains a considerable amount of lipid which contributes to increasing the good cholesterol in the body thus reducing the risk of coronary heart diseases such as stroke, blood pressure, etc.
9. Though yogurt contains low calorie, it helps to boost appetite thus making people eat more than they would normally eat. This is very helpful to those that find it difficult to eat and those they are feverish. However, this can also result in weight gain in others by eating extensively

NOTE: despite the enormous health benefits of yogurt, some persons who are lactose intolerant may have to stay away from yogurt made from dairy milk and opt for those made from plants.

Basic Facts, Nutrition, And Health Benefits Of Yogurt

Raphael Okhueleigbe

Raphael Osas Okhueleigbe is a Blogger, Content creator, Agricultural Economist, Resource manager, and the founder of greener health.

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