YOGURTS Yogurt/yoghourt is the fermented milk product produced by bacterial fermentation of milk. Fermentation of lactose by the bacteria’s like Lactobacillus acidophilus, Enterococcus faecium and Streptococcus thermophilus produces lactic acid. They are nutritionally rich in proteins, calcium, riboflavin, Vitamin B6 and Vitamin B12. Yogurt containing live cultures found effective in preventing antibiotic associated diarrhoea. Yogurt is available as: non fat (0% fat), low fat (2%) and plain/whole milk yogurt (4%). Consumption of low fat yogurt: promote weight loss. Valuable health food for infants, elderly persons and children. It is balanced source of fat, proteins, carbohydrates and minerals. In elderly patients intestines shows decreasing levels of Bifidus bacteria, which allow the growth of toxin producing i.e. cancer causing bacteria. They also help to prevent osteoporosis and also reduce the risk of increasing blood pressure. NUTRITIONAL FACTS: