Nutritional value of yoghurt

Abstract

The chemical composition of a foodstuff provides a useful indication of its potential nutritional value. This chapter illustrates the main components of some typical natural and fruit yoghurts. It is evident that yoghurt could prove to be an important introduction to any diet, with the precise impact depending upon the type of yoghurt being consumed. Although natural yoghurt is based entirely on milk, stirred fruit yoghurts usually have stabilizers incorporated to reduce whey separation during distribution. Guar gum, locust bean gum, as well as the carrageenans and cellulose derivatives are long chain polysaccharides composed of regular arrangements of monosaccharide units and it is significant, in the present context, that the molecules cannot be attacked by digestive enzymes in the human body. The proteins in milk are of excellent nutritional quality, and both the caseins and whey proteins are well endowed with essential amino acids. Milk is a most valuable dietary component. The fact that the protein content of yoghurt is often elevated by concentration or addition of skimmed milk solids means that it is an even more attractive source of protein than liquid milk.