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The book explores the health benefits of fermented dairy products, particularly yoghurt, which is made through the bacterial fermentation of milk. It highlights yoghurt's nutritional advantages, such as being rich in calcium, protein, and B vitamins, and its digestibility for lactose-intolerant individuals. The fermentation process relies on specific bacterial cultures, such as Streptococcus thermophilus and Lactobacillus bulgaricus, which enhance lactose metabolism, improve protein bioavailability, and contribute to the development of flavor compounds.
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Qualitative Comparison of Yoghurt, Muhammad Ali
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- Année de publication
- 2018
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