Yogurt is classified as a cultured food. Cultured foods are those containing a living culture of healthy bacteria. This is the result of fermentation. These friendly bacteria promote internal good health and prevent the growth of disease promoting bacteria in the intestine.
Yogurt is actually suitable for people with lactose intolerance, enabling them to include a good source of calcium in their diet.
There are many varieties of yogurts available that vary in texture according to the type of milk utilised (regular, reduced fat or skim), the method of manufacture and the flavours added.
Consumers 
