Chemical composition of yogurt depends on the raw milk composition and development during lactic acid fermentation. Factors that influence chemical composition of yogurt  are; fat, dry material standardization and heat treatment.

Due to dry material standardizations, the amount of milk compositions increase and its nutritional value rises. As a result of heath treatment, the quantity of vitamins (C, B1, B6, B12 and folic acid) decrease.

We can list the chemical changes of milk compositions during lactic acid fermentation as below;

• Lactose quantity decreases.
• Large amount of lactic acid comes into existence.
• Free peptide, amino acid and fatty acid amount increase.
• Some vitamins decrease and some increase.
• The calorie value of yogurt decrease by 3-4%.
• It become wastable for lactose intolerance people.

The benefits of yogurt are below;

• Nutritional value of yogurt are higher than milk.
• It is the important source of protein, fat, vitamin and mineral.
• It is wastable for lactose intolerance people, because lactose is hydrolyzed during fermentation.
• It regulates digestive system.
• It inhibits intestinal pathogen and saprophytic microorganisms growth due to yogurt bacteria’s antagonistic effect.
• It decreases the blood cholesterol.

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