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. |