Yogurt Adsa lot of useful substances (vitamins, calcium and phosphorus, easily digestible proteins), as well as, thanks to the live microflora contained in them, which activates the immune system. In Russia, a lot of fermented milk products are traditionally produced - kefir, various types of yogurt (ordinary, fermented baked milk, varenets), acidophilic products, cottage cheese, sour cream, etc. The common thing in the manufacturing technology of these products is that they are made from milk or cream by fermentation ... The difference is that the starter cultures consist of different cultures of lactic acid bacteria (acidophilus bacillus, lactic acid streptococci, Bulgarian bacillus, etc.); in addition, cultures of milk yeast can also be added. The fermented milk product yogurt, the European synonym for the Ossetian word "kefir", really has healing properties, but only if the content of biologically active (living) bacteria in it is not lower than a certain value (according to international standards in any lactic acid bacteria should be at least 106 / ml). Real "live" yoghurt has a shelf life of no more than a week and should only be stored in a refrigerator at a temperature not exceeding 80 ° C. Long-term storage yoghurts (as a rule, imported) undergo heat treatment, during which the beneficial bacteria contained in them die. 
More honest are these yogurts (they are also called“Dead”) would be called yoghurt-based desserts or drinks. Fresh fruit is not added to yoghurts, since the fermented milk environment does not tolerate them, but they add either regular syrup or pieces of canned fruit. Most of the widely advertised yogurts are nothing more than kefir, filled with synthetic "improvers", flavors and conservatives (food supplements with the E index), instead of sugar, the aspartame sweetener (E-951) is often used, which often cause allergies, especially in children. Therefore It is better to buy fresh, natural, local yogurts without any additives.
