Yogurt: Nutritional Properties and Benefits
You probably eat yogurt often and already know it’s somehow good for you. But are you sure you know all its nutritional properties and the benefits it can have for your body? Let’s take a closer look together.
Yogurt is a food many of us turn to regularly—whether as a quick snack to stave off hunger or as a healthier dessert alternative. But do you really know why this food—somewhere between milk and ice cream—is so good for you? And most importantly, how is it made, and what role do Lactobacillus and Streptococcus, two types of bacteria, play in the process? Let’s dive in and find out.
1. What Is Yogurt?
First, let’s clarify what yogurt actually is: it’s a food produced through the fermentation of milk. This fermentation is triggered by two types of bacteria: Lactobacillus and Streptococcus, which work together to convert lactose (milk sugar) into lactic acid, giving yogurt its characteristic tangy flavor.
Because its production is completely natural, yogurt has truly ancient origins. The Greeks and Romans were already familiar with it—likely discovering it by accident. Before the invention of refrigeration, milk was stored at room temperature and naturally began to ferment over time. This led to the formation of a slightly acidic, thickened substance: yogurt—or at least something very similar.
