Yogurt is an excellent source of protein, calcium, riboflavin and vitamin B12. It contains more calcium and protein than milk because of the added culture. Typically a cup of yogurt has 450 mg of calcium, compared to 300 in a cup of milk. This is 30 percent to 50 percent of most people's daily needs. Because live yogurt cultures break down the lactose, yogurt is a healthy way to get calcium for people who do not tolerate milk products.
Yogurt also benefits the digestive tract. Live yogurt cultures encourage the right kind of bacteria to multiply. These bacteria help digest food and prevent a variety of infections. Recently it has been used for replenishing bacterial flora in the digestive tract after extensive antibiotic therapies that can deplete the body of both good and bad bacteria.
The smooth and creamy texture in our yogurt is obtained form just two ingredients: milk and culture. Our milk is cultured after pasterurization, meaning that the yogurt you are eating is full of live, active cultures, ready to provide you with continual health benefits.