Does yogurt have more vitamins than milk?
Yogurt contains higher levels of Vitamin B12 than the raw milk used to make it.
While food processing usually reduces nutrients, yogurt is a rare exception. During fermentation, beneficial bacteria produce extra vitamins like B12 and folate as they grow. This natural process makes yogurt more nutrient-dense than plain milk, providing essential support for your nervous system and DNA production.
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The nutritional enhancement of yogurt occurs through the metabolic activity of lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus. During the fermentation process, these microbes synthesize B-complex vitamins as byproducts of their growth. Studies published in the Journal of Dairy Science indicate that Vitamin B12 levels can increase significantly depending on the specific bacterial strains used.Research conducted by the Agricultural Research Service (ARS) has shown that certain fermented dairy products can contain up to 30% more Vitamin B12 than raw milk. This is particularly notable because B12 is a complex molecule that animals usually obtain from their diet or gut flora. In the controlled environment of yogurt production, the bacteria act as tiny nutrient factories.Beyond B12, the fermentation process also increases concentrations of folic acid and Vitamin B6. These nutrients are vital for red blood cell formation and cognitive function. While heat treatment during pasteurization can slightly degrade some vitamins, the subsequent fermentation phase more than compensates for these losses.The bioavailability of these vitamins in yogurt is also high, meaning the human body can easily absorb and utilize them. This makes fermented dairy a critical dietary source for populations at risk of B12 deficiency. Modern food science continues to explore how specific 'starter cultures' can be optimized to further boost the vitamin content of commercial yogurt.
Verified Fact
FP-0009368 · Feb 21, 2026