Probiotic yogurt, beneficial properties
Probiotic yogurt is associated with many beneficial properties, useful for the organism. But to have this denomination, a probiotic yogurt must contain more milk enzymes than those traditionally used in its preparation. Micro-organisms consented by law for milk fermentation (Lactobacillus bulgaricus and Streptococcus thermophilus) are actually limited by not reaching the intestine alive due to gastric juice action.
Other species and stumps show other resistance though. Lattobacilli acidophilus and casei, and Bifidobatteri seem able to stay vital even after passing to the stomach and so contribute to intestine microbe balance, positively affecting wellbeing and health. Probiotic research, mainly Italian, highlights general immunity system reinforcement, with special benefits associated with various bacteria types.
Adding different fermentation bacteria from the two contemplated by regulations hinders using the term yogurt. So ‘probiotic’ is accompanied by imaginary names. It leads to rich offer in fermented milk made with the same quality guaranteed by the high Made in Italy production standards.