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Posts by Drummer

I'm asking about plain yogurt. My question concerns yogurt in particular and fermented milk products in general. Is the nutrient profile the same after fermentation? I doubt it, but I can't find anything authoritative to confirm or deny it. Pastorio
I'm of the impression that the various lactobacilli used to make yogurt convert lactose to lactic acid. Lactic acid isn't metabolized as a carbohydrate so far as I know. The nutrition panels on commercial packages of yogurt give the same values as plain homogenized milk. Has not the bacterial action changed the nutrient profile, and if it has, how and to what extent? Thanks. Pastorio
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