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Yogurt is a food created by bacterial maturation of milk. The microscopic organisms used to make yogurt are known as yogurt societies. Maturation of sugars in the milk by these microbes produces lactic corrosive, which follows up on milk protein to give yogurt its surface and trademark tart character. Cow’s milk is the milk most usually used to make yogurt. Milk from water bison, goats, ewes, horses, camels, yaks and plant milks are likewise used to deliver yogurt. The milk utilized might be homogenized or not. It could be purified or crude. Each kind of milk delivers significantly various outcomes.

Yogurt is known and consumed in almost all parts of the world. Various flavours and sweetening may be added, or natural yogurt may be mixed with fresh fruits or vegetables. A salad of yogurt, cucumbers, and spices is served in Mauritius (raita) and several Middle Eastern countries (jajik). Yogurt is also used in soups and sauces.


Controls blood pressure

Salt is the main culprit behind high blood pressure and if not monitored high BP can lead to serious health complications such as hypertension and kidney disease. The potassium present in yogurt helps eradicate excess of sodium from our bodies. In fact, a recent study suggested that low fat dairy helped them keep BP issues at bay.

Builds immunity

The probiotics present in yogurt works on building your immunity and lowers your chances of contracting various illnesses. Probiotics have long been proven to work on strengthening gut health.

Yogurt also had zinc and other minerals that are absolutely essential for good health.


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