1, the digestible protein and fat content in yogurt are high. Extraction of Soluble Protein, Non-protein Nitrogen and Amino Acids in Yogurt Fermentation
High, according to estimates, the digestion and absorption performance of protein in yogurt is twice that of protein in milk; Yogurt can increase the content of free fatty acids in milk during fermentation and is more easily absorbed by human body. Lactic acid bacteria can produce some substances that enhance immune function and prevent diseases.
2. Yogurt improves the utilization rate of calcium and phosphorus and promotes the absorption of iron and vitamin D. At the same time, yogurt is the food with the highest calcium density.
Yogurt contains vitamins C, B and other nutrients. Some lactic acid bacteria can synthesize vitamin C, so the content of vitamin C in yogurt is high. At the same time, the contents of vitamin B 1 and vitamin B2 increased in the process of yogurt fermentation.
4. The high content of choline in yogurt can reduce serum cholesterol level, enhance immunity and reduce cardiovascular diseases.
5. It can solve the lactose intolerance of some people who drink pure milk: the lactic acid content in yogurt is high, and most of the lactose is decomposed into lactic acid during fermentation, which has the function of protecting the intestinal cavity, so there will be no symptoms such as abdominal pain, diarrhea and spasm.
6, promote intestinal movement, help digestion, and can maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit harmful bacteria from invading the intestine.
7, inhibit the growth of spoilage bacteria in the intestine, spoilage bacteria produce toxins in the intestine, so that the liver and brain are protected from these toxins and prevent aging.
8, by inhibiting the growth of spoilage bacteria and spoilage bacteria in the intestine. So as to inhibit carcinogens produced by these bacteria and achieve the purpose of preventing cancer.
9, can prevent the occurrence of cataracts.