Yogurt

Yogurt is a fermented milk product formed by the bacterial action, which acts on the milk protein to provide the required texture as well as tangy flavors. The Yogurt is believed to possess plenty of Vitamins B6 and B12 as well as proteins and riboflavin. The high calcium content of the Yogurt is another major benefit, and the people with genetic lactose-intolerance can tolerate Yogurt, which is a major plus point.