Yogurt is a type of fermented milk with symbiotic cultures of Streptococcus thermophilus apure encapsulations calcium calciumcitratnd Lactobacillus delbrueckii szinc gluconate 50 mg redditubsp. Bulgaricmagnesium citrate xpnus, while fermented milk is simply a milk product obtained by fermentation. Despite China’s historical escfolic acid and ferrous sulfatehewance of dairy, yogurt has actually featured as a dietary component in some geographical locations in China, especially in the northern and western part of the country. However the growth in dairy consumption amongst the Chinese Han population really only began in earnest in recent history. Notably yogurt has seen a sharp increase in consumption over thpiping rock chelated zince last few years.