The yogurt is not a simple milk fermented, where Lactobacilli have multiplied: it is rich in fiber and is a vital vitamins factory, is still rich in probiotics, bacteria involved in the production of gamainterferon, a substance with antiviral action, and immunoglobulins, molecules released by immune cells to fight the invaders, and also favors the absorption of nutrients from other foods. In its composition are: protein, carbohydrates, fats, vitamins: A, B1, B2, B3, B6, B12, fine wedding garments with lace sleeves ... C, D, minerals such as potassium, calcium, phosphorus, magnesium, zinc, iron, sodium. biotin, Pantothenic acid, folic acid, choline, inositol, it does not contain gluten.

The yogurt comes from action of three kinds of bacteria: Lactobacillus bulgaricus: transforms the sweet taste of acid liquid. Streptococcus acidophilus: acts on the lactose into lactic acid. Streptococcus termophilus: does yogurt stay creamy. These three species of bacteria provide a food reinforcement, regulate the digestive process and imunizam the body against infections.