Yoghurt
Yoghurt can be obtained from the milk of any animal: cow, sheep, goat, or camel; of course, this affects the presence of fats and nutritional contents. The yoghurt you find in the Park is obtained from cow milk. In average, one hectogram of white yoghurt obtained from cow whole milk contains 3.7 grams of proteins, 3.2 grams of fat, 4.6 grams of carbohydrates, minerals dominated by calcium, vitamins of the B group, pantothenic acid, vitamin PP. In fermented milk there are two bacilli, Lactobacillus bulgaricus and Streptococcus termophilus, responsible of the splitting process of lactose into lactic acid and glucose. Natural yoghurt is more easily digestible than milk thanks to the fermentations favoring the assimilation of all the nutritional elements of milk. The lactic acid favors the digestibility of the proteins and fats and improves the uptake of the minerals.
