What is a cultivated yogurt?

sophisticated yogurt is a popular dairy made of cow, goat or sheep's milk and contains beneficial bacteria for the body known as probiotics. The cultivated yogurt must contain at least one culture probiotic to help break down the naturally occurring sugar lactose contained in the milk. These yoghurts are often launched as a healthy supplement to any diet that can tolerate dairy products because it has been shown that these cultures facilitate digestion and provide protection from some diseases. There are versions of milk without milk that use added sugar to replace milk sugar, which is fermented with culture to create yogurt. When culture is added to the milk and sugar reacts, the milk begins to ferment and eventually becomes a thick creamy yogurt. During the fermentation period of cultivated yoghurt, which often lasts from 12 to 24 hours, beneficial bacteria called probiotics begin to multiply and grow in yoghurt. Some yogurt manufacturers add more to yogurte than one beneficial bacteria to increase probiotic number.

Research by cultivated yoghurt has shown its beneficial effects on the digestive system because the good bacteria contained in yoghurt are useful in breaking food in the body. Although individuals with intolerance of lactose cannot handle pure dairy products due to lactose, there are only a small number of individuals who can tolerate refined yogurt. Probiotics in yoghurt have been shown to strengthen the immune system in some studies, indicating a possible role in protection against some disease -related diseases. Many nutrition experts often recommend yogurt to individuals suffering from poor digestion.

those who are vegan or allergic to traditional dairy products of any form can sometimes find a cultivated yogurt without milk from soy, almond or coconut milk. Since this milk lacks lactose, which is essential sugar that helps to feed culture and bacteria, a small amount of sugar is often added to the milk. Bacteria, such as Lactobacillus Bulgaricus and Acidophilus, are added to sugar feeding and help in the fermentation process. These types of yoghurts, although different in taste and texture, often contain the same probiotic numbers as traditional milk yoghurts.