Turkish Yoghurt
Summary
This Turkish Yoghurt is minimally processed, containing only pasteurized cream, yogurt culture, and lactase enzyme. The use of high-quality dairy fat and the absence of harmful additives contribute to its nutritional value. Its simple ingredient list and minimal processing make it a healthy choice.
At a glance
Key ingredients 3
Pasteurized creamGood
Pasteurized cream is a high-quality source of dairy fat, providing essential fatty acids and fat-soluble vitamins. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional value. It is a natural ingredient with minimal processing, contributing to the creamy texture of yogurt.
Benefits
Rich in essential fatty acids and fat-soluble vitamins such as A, D, E, and K, supporting overall health and well-being.
Yogurt culturesNeutral
Yogurt cultures are essential for fermentation, transforming milk into yogurt and providing probiotics. These cultures are typically a mix of beneficial bacteria that aid in digestion and gut health. While they are crucial for yogurt production, their benefits depend on the viability and strain of the bacteria used.
Benefits
May support gut health by providing beneficial bacteria that aid in digestion and improve gut flora balance.
Lactase enzymeNeutral
Lactase enzyme is added to help break down lactose, making the yogurt more digestible for lactose-intolerant individuals. It is a natural enzyme that facilitates the digestion of lactose into simpler sugars. While beneficial for those with lactose intolerance, it does not significantly alter the nutritional profile of the yogurt.
Benefits
Helps individuals with lactose intolerance digest lactose more effectively, reducing discomfort and improving tolerance to dairy products.
Processing
Unprocessed or Minimally Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store