摘要：The nutritional value of a certain food product is attributed to its nutritive substances composition (proteins, glucides, lipids, vitamins and mineral salts) to the ratio that there is between these components, to their quality, their degree of digestive processing and using, and to the way in which the product satisfies the necessities of the organism. The dairy products due to their chemical composition and high degree of assimilation play an important role in the human diet being one of the most accessible sources of animal originated proteins. The consumption of one liter of milk covers the daily lipid necessary for a mature human: phosphorus, calcium, proteins, vitamins a, b, c, and 26% from the necessary of energy. The cereals nutritional value, strongly depends not only on the mineral salts content, especially phosphorus, calcium and iron but also on the numerous microelements, the cereals generally being an important source of these nutrients for the body during the human beings evolution.[2] The germinated wheat is superior to the ungerminated one for it contains the maximum of necessary substances for the human body (proteins, glucides, lipids, enzymes, vitamins, vetagel hormones) in the perfect ratios. During this complex biological process it happens the passing of the seed from the inactive to the active state the seed itself substantially increasing like this its nutritional value. In the same way, the mineral substances that cannot be used by the body, for when found in the seed complex are unabsorbable, become available through germination and can be absorbed.[3]
关键词：yogurt; germinated wheat; yogurt with cereals; acidity; fat; determination
