milk and derivatives

Milk or yogurt?

Below are some graphs that compare the nutritional properties of milk and yogurt.

1) Increased active principles following reconcentration

Coverage (%) of the average energy and nutrient needs guaranteed by a portion of

natural yoghurt and a portion of milk.

2) Proteolytic action of microorganisms, increased bioavailability.

Free essential amino acids in natural yoghurt and milk (mg / 100g of product).

3) Proteolytic action of microorganisms, increased bioavailability

Levels of organic acids in milk and yogurt

4) It contains less lactose than the starting milk, which has turned into lactic acid during the fermentation process.

Contents of citric acid and lactic acid in milk and yogurt.

5) Calcium and phosphorus are more available.

Coverage (%) of the average mineral requirements guaranteed by a portion of natural yoghurt from a portion of milk.

6) Variations of other micro-constituents of considerable nutritional interest.

Coverage (%) of average vitamin requirements guaranteed by a portion of yogurt

natural and from a portion of milk.