NUTRITIONAL VALUE IN GENERAL
Fermented products contain the same nutritional value as the milk they are made of and are rich in protein, vitamins and minerals. Nutritionally, plain yogurt has a similar composition to that of the milk from which it is made and is an excellent source of high quality protein, calcium, phosphorus, magnesium, zinc, and the B vitamins, riboflavin, B12 and niacin.
Nutritional properties remain similar regardless of the method of production e.g. stirred, compared to set yogurts. However, the composition can be modified by changes brought about by the bacteria in the starter culture during the fermenta= tion process, by synthesis or release of nutrients or other substances by the bacteria in the starter culture by addition of other ingredients during manufacture, e.g .skimmed milk powder, fruit or fruit juice, and by storage conditions.
People who suffers from lactose intolerance benefits largely from eating yogurt because the lactose is turned into lactic acid during fermentation.