Discover our MIK products

  • vol
    Full-fat yogurt
  • mager
    Low-fat yogurt
  • chocomousse
    Chocolate mousse
  • MIK verse melk

Live cultures in yogurt

Yogurt is obtained by using specific micro-organisms to ferment milk. The live cultures in yogurt contain lactobacillus and streptococcus sp. Yogurt cultures are known to have positive effects on your health, such as, for example, helping your digestive system work better.

Remember that the enzymes are alive from production to consumption and promote the absorption of lactose (milk sugars). These live enzymes are also what gives your yogurt its characteristic tanginess and aroma.


Milk products and a high-blood pressure or colorectal cancer

Two to three servings of dairy per day keeps your blood pressure down and so helps combat problems of hypertension. This is yet another positive effect of the calcium contained in milk.

Taking calcium through dairy products also has a protective effect against colorectal cancer.


A sufficient calcium intake is essential

As children, as we grow, our bodies produce more bone than is broken down. A sufficient calcium intake is essential to allow your body to manufacture enough bone tissue. If you don't get enough calcium while your body is still growing, you can never make this up later. So, you should always start the day with a healthy breakfast. And that means including MIK yogurt.

In older people calcium helps reduce the loss of bone density associated with ageing. Likewise, the magnesium, vitamin K and vitamin D contained in yogurt contribute to fewer fractures. Consuming a sufficient quantity of dairy products thus also helps fight osteoporosis.

Yogurt is healthy and not fattening

The idea that yogurt makes you fat is a myth. In fact, yogurt has quite a low fat content. On the other hand, it does contain a generous serving of essential nutrients such as protein, calcium and vitamins B2 and B12. It goes without saying, of course, that a sweetened yogurt will always contain more calories than a natural yogurt.