Yong 1

Sam YONG
Barton
EAP Compare & Contrast Essay
Mr. Crachiolo
March 5, 2015
Milk and Yogurt
As the weather became warmer, early man started to find ways to preserve milk
storing it in the intestines of animals. Quietly, the enzymes in the intestines started the initial
fermentation process, producing something different from the original yogurt (History,
par. 2). Though there may be other theories explaining the origin of yogurt and together
without a final conclusion, it is still unquestionable that yogurt has appeared very early in
history and has spread from Central Asia to the Middle East and Europe and throughout the
world (par. 2). Derived from milk, yogurt has similarities as well as great differences
comparing to milk.
Firstly, with regard to origins, yogurt and milk are noticeably distinct. Milk been
stored in the intestines is one possible origin of yogurt, and another accidental origin
discussed among scientists and historians indicates that slaughtering animals were the first
producers of yogurt as they consumed milk and changed its form, and then early man
accidentally discovered this process (History, par. 2). On the contrary, milk consumption
was gradually but not suddenly introduced into human history. At 8000 B.C., Aurochs, the
wild ancestors of modern cows, were first domesticated in Near East (Historical, par. 1, 2).
Then at 4000 B.C., early track of milking cattle appeared in Neolithic Britain. It was
following the development of humans survival skills and the ability to conquer the nature
that milk produced by domestic cows gradually became a part of human diets. Thus,
comparatively, the discovery of yogurt, which was accidental, was quite different.
In addition, yogurt and milk have different nutritive or medical value.
Comparing to milk, yogurt has some obvious benefits in this aspect. Throughout
history, yogurt was always considered to have high medical value. Historical record even
shows that in the 16th century, a Turkish doctor saved the life of King Francis I, healing his
intestinal illness with yogurt made from goats milk (History, par. 5). Although some
likewise historical legends are still mysteries today, scientists have proved that certain unique
bacteria in yogurt do make people healthier. The good bacteria in yogurt enters the
gastrointestinal tract and not only helps to break down food, but also kills bad bacteria and
parasites, therefore preventing infections (The Health Benefits, par. 3). For example,
yogurt kills the bacteria Helicobacter pylori, one of the most common causes of ulcers. The
high nutritional value of yogurt also comes from the probiotics it contains. Probiotics is
defined as live microorganisms, which, when administered in adequate amounts, confer a
health benefit on the host (Kovacs, par. 2). Probiotics in yogurt can help maintain the
balance of bacteria necessary for a healthy digestive system; boost the immune system,
shortening the length and [alleviating] severity of sickness; and may reduce eczema in
babies (Nutrients, screen 3). Furthermore, yogurt is even believed to be capable to help
fight cancer (The Health Benefits, par. 3). In one study, yogurt has been shown to increase
the activity of T-cell, a type of white blood cells that specialize in fighting against infections,

Yong 2
including proliferation of cancer. These are the unique functions of yogurt that hardly appear
in milk.
On the other hand, milk also has its advantages in health value. One apparent
difference is that yogurt contains much more calories than milk does. A cup of nonfat milk
contains 82 calories while a cup of nonfat fruit yogurt contains over 230 calories (Hoven, par.
2). Therefore, to avoid an over intake of calories and sugar, milk is a better choice.
Nevertheless, although the components of yogurt and milk are distinct, resulting in the
striking differences in their functions, the two products still have considerable similarities in
nutrition. Both milk and yogurt are good sources of vitamin B-12 and riboflavin. A cup of
nonfat milk or yogurt contains about 1 mcg of vitamin B-12 and 0.4 mg of riboflavin, which
meet 45 and 30 percent of daily requirements (Hoven, par. 3). Also, both as dairy products,
milk and yogurt contain plenty of protein, an essential component of tissues and cells in
human body (par. 2). Milk and yogurt are rich in calcium, vitamin D, and potassium as well.
Thus, the 2010 Dietary Guidelines for Americans recommended individuals [aged] 9 and
older consume three servings (one serving is one 8-ounce cup) of milk, cheese, or yogurt
each day; those 4 8 years [old] should consume 2-1/2 cups each day (Nutrients, screen
2). Milk products even provide phosphorus, magnesium, zinc, etc. Hence, milk and yogurt
similarly have various and abundant nutrients.
In conclusion, since yogurt is originally produced from milk, it is similar to milk in
some aspects; at the meantime, yogurt develops considerable differences from milk. Their
primary origins, as well as some nutritional or medical functions are different, though to
some extent considerable amount of nutrients the two products contain remains similar.
Therefore, while yogurt is considered to be a better choice for consumers, both yogurt and
milk are highly recommended. In fact, milk or milk products are quite essential and
indispensable in a healthy diet.
Works Cited
Historical Timeline Milk. Procon.org. 7 Oct. 2013. 28 Feb. 2015. Web.
History of Yogurt. Indepthinfo.com. 28 Feb. 2015. Web.
Hoven, Maria. Is Yogurt Healthier than Milk? Livestrong.com. 8 Sep. 2013. 28 Feb. 2015.
Web.
Kovacs, Betty. Probiotics. Medicinenet.com. 15 Jul. 2014. 5 Mar. 2015. Web.
Nutrients in Milk, Cheese and Yogurt. Healthyeating.org. 28 Feb. 2015. Web.
The Health Benefits of Yogurt. Indepthinfo.com. 28 Feb. 2015. Web.