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Experts harp on benefits of yoghurt


A medical practitioner, Dr Martins Eruotor has described Yoghurt as a natural bio-product, a bacteria product that is healthy for the individual.

Fermenting many types of milk —including whole, skim, and evaporated milk — with lactic acid bacteria makes yoghurt. These beneficial bacteria are usually from the types called Lactobacillus bulgaricus and Streptococcus thermophilus.

He made the remark during unveiling of Dolait Yogurt, a subsidiary of Sotibe Nigeria Limited, highlighting the imperatives related to the product’s intake

Eruotor said that yoghurt absorbs food in a way that the waste products are minimal as Dolait Yoghurt helps individuals who are ill and also diabetic patients as it reduces the incidence of type 2 diabetes.

He added that the product is healthy for the intestines, because when taken, it aids digestion of food.

Meanwhile, a Nutritionist, Anyanwu Austin, said that active culture used in making yoghurt, Lactobacillus bulgaricus and Streptococcus thermophilus, which convert pasteurized milk to yogurt during fermentation, helps the body by lowering the pH level of the stomach and also strengthens the immune system.

General Manager, Sotibe Nigeria Limited, Mr. Monah Chalabi, said that the product was not unique and healthy but also helps in boosting the immune system.

Chalabi added that Dolait Yoghurt contains the best of ingredient, produced under hygienic environment and well-packaged to customers delight and also marks the beginning of a healthy era for the Nigerian people.

He added: “We do not use preservatives in our product, so it has between 30 to 60 days shelf-life. This is the right time to formally launch our product to the yearning people of Nigeria, giving Nigeria a tasty and nutritious product with a pocket-friendly price.”

The General Manager continued: “It is handy and easy to hold when drinking. Dolait Yoghurt, if not frozen, does not spoil like other yoghurts that you have known in the past. It is best served chilled and it is a consumable for all, both sick and healthy. I am positive that Nigerian children would soon make Dolait yoghurt their favourite and yearn for it every time.”

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