The most consumed dairy product is yogurt, which is always on our Iranian table.
Yogurt is one of the milk products produced by fermentation by bacteria. In this process, the lactose in milk is converted into lactic acid, and due to the presence of this acid, yogurt acquires a gel-like texture and a sour taste. Yogurt is often produced from the milk of cows, buffaloes, sheep, goats and other domestic animals.
In terms of nutrition, yogurt is a useful food that is rich in protein and some types of B vitamins. Its fat content is equal to the amount of milk fat from which yogurt is made. Yogurt is also a very good source of magnesium and calcium, phosphorus, pantothenic acid and zinc. Calcium and bacteria in yogurt are also useful in maintaining the health and metabolism of intestinal cells and improving the body's immune system. New research has shown that continuous consumption of yogurt has been effective in the health of the digestive system and in preventing the possibility of type 2 diabetes, obesity, diarrhea, fatty liver, cardiovascular diseases and cancer. One of the good features of yogurt is the possibility of enriching it with a variety of useful additives such as fiber, omega-3 fatty acids, protein and plant sterols, which doubles its nutritional value.
Yogurt is one of the important dairy products produced by Pakban Food Industry Company. Blended yogurt, molded yogurt, and shallot yogurt are available in low-fat and high-fat varieties and in different packages, and are especially popular among consumers due to their excellent taste and quality.
