Yoghurt is a nutritionally dense food, providing many essential nutrients necessary for the growth, development and protection of the human body. It is an important source of protein, vitamins and minerals such as calcium, and is relatively low in calorie count. Read more here.
Set, stirred or drinkable, non-fat, light, organic, plain or with fruit, sweetened or with toppings, yoghurt is a versatile
, healthy food
that can be eaten anywhere, anytime and at any age.
Yoghurt is enjoyable, great tasting and easy to digest. It offers many valuable health benefits. There are diverse ways of using yoghurt. In Western Europe it is consumed most often as a dessert, a healthy snack or for breakfast.
In other countries of the Middle East, Turkey, Greece and India for example, yoghurt is used in traditional cuisine, as a marinade or made into a refreshing side dish, such as tzatziki or raita. It is also common to drink yoghurt, as a sweetened beverage like lassi, or increasingly, as a probiotic functional drink.
Regular yoghurt, low fat yoghurt, non fat yoghurt
- Types of yoghurt made from either whole milk (regular yoghurt), low fat or partly skimmed milk (low fat yoghurt) or skimmed milk (non fat yoghurt).
- Type of yoghurt to which sweetening ingredients such as sugar, honey, natural flavours, extracts, jams, syrups, whole and/or pureed fruit, and additional toppings such as granola or other cereals are added.
- Type of firm yoghurt that sets into a consistency similar to custard. The incubation of lactic acid bacteria is done in individual packaged containers and the yoghurt is then stored in a cold chamber.
- Type of yoghurt with a smooth, creamy texture that is fermented in a vat or tank. The yoghurt is then stirred, before being cooled and packaged.
- Type of liquide yoghurt that is beaten after having been stirred to obtain a viscous texture.
- Type of thin yoghurt which is composed of a traditional yoghurt compound to which is added an ice cream mix of milk, sugar and cream. The substance then undergoes a freezing process. While frozen, the bacterial culture in the yoghurt remains dormant but is reactivated at a warmer temperature in the body.