Milk is a complete protein, providing all nine essential amino acids that the body cannot produce on its own.

Lactose is the primary sugar found in milk and is responsible for its slightly sweet taste.

Milk naturally contains vitamin D, which is crucial for calcium absorption and bone health.

Fermentation is the process by which lactose in milk is converted into lactic acid by bacteria, resulting in the production of yogurt.

Skim milk has the lowest fat content among the given options, typically containing less than 0.5% fat.

Casein is the predominant protein in milk, accounting for approximately 80% of the total protein content.

Calcium is a crucial mineral for bone health and is found in high quantities in milk and yogurt.

Pasteurization is the process of heating milk to a high temperature for a short period to eliminate harmful bacteria.

Probiotic yogurt contains live and active bacterial cultures that provide health benefits to the digestive system.

Homogenization is the process of breaking down fat globules in milk to prevent them from separating.

Organic milk is produced from cows that have not been treated with hormones or antibiotics and are fed organic feed.

Lactose is the primary carbohydrate found in yogurt, although some of it is converted into lactic acid during the fermentation process.

Grass-fed milk is produced from cows that are raised on pasture and fed a diet primarily consisting of grass.

Evaporation is the process of removing water from milk to create a thicker, more concentrated product.

Humane milk is produced from cows that have not been treated with hormones or antibiotics and are raised in a stress-free environment.