What is the benefits of Yoghurt ?

It is a milk product obtained by lactic acid fermentation through the action of ‘lactobacillus bulgaricus’ and ‘streptococcus thermopiles’ from milk and milk products and without optional additions. The QSAE’s specification recognizes two types of the product, plain yogurt (without additives) and sweetened (where sugars have been added). It is stated that the product should be abundant in microorganisms. 

Studies have shown that consumption of milk and dairy foods as part of a calorie controlled diet is associated with increased weight loss, particularly form the abdomen. This is particularlarly beneficial since excess fat around the trunk region of the body is associated with greater risks to health.

The precise mechanisms involved are unclear but studies suggest they are likely to involve calcium found in milk, yoghurt and other dairy foods. The evidence also suggests  that calcium from dairy sources has a substentially greater effect than calcium from supplements.