Yogurt fermentation process

Yogurt fermentation process to make milk sugar, proteins were hydrolyzed to about 20% of small molecules , Sodium lactate fat content is usually 3% -5%. After fermentation, the fatty acids in milk raw milk than 2-fold increase, these changes make yogurt more digestible and absorption of various nutrients utilization can be improved. Fermented yogurt made from pure milk, fresh milk in addition to retaining all the nutrients, the lactic acid bacteria in the fermentation process can also produce a variety of human nutrition necessary vitamins.
Especially for lactose indigestion crowd, eating yogurt will not happen bloating, gas and more or diarrhea. magnessium lactate  calcium content in milk, after fermentation, calcium and minerals do not change, but the lactic acid produced by fermentation, can effectively improve the calcium and phosphorus utilization in the human body, so that calcium in yogurt is more likely to be absorbed by the body.