Plain yogurt, 2% fat

• Yogurt is obtained after fermentation of fresh milk.
• Yogurt dates back thousands of years and originates from Bulgaria.
• The specific properties of the yoghurt are due to its microflora, which is a combination of the fermentation bacteria Lactobacillus bulgaricus and Streptococcus thermophilus.
• Yogurt is an excellent source of calcium, potassium, folic acid and B vitamins.
• Yogurt contains magnesium, zinc, iron and iodine.
• Probiotics in yogurt support normal bowel function.
• The more live bacteria there is in yogurt, the lower its durability and the better its quality.
• Yogurt contains less lactose than milk and is better tolerated by people with lactose intolerance.