The paper describes the nutritional and physiological value of yogurt, fermented milk which of its nutrients and biologically active substances has a beneficial effect on the human body. Yogurt is a source of essential nutrients and ingredients essential for health, which is difficult to compensate with a diet low in dairy products or a diet without dairy products. Most of the world countries recommended the consumption of dairy products in quantities of 2 or 3 meals a day. The paper describes the composition of the milk, because milk is the basis for the production of yogurt, and nutritional composition of yogurt depends on the nutritional value of milk as raw material, as well as on used microbial culture. Yogurt is an excellent source of many valuable proteins, bioactive peptides, lactic acid, oligosaccharide, calcium, phosphorus, B-vitamins, and a valuable source of folate, niacin, magnesium, and zinc. To the physiological value of yogurt affects the concentration of lactic acid, bioactive peptides and bioactive lipids. Regular consumption of yogurt can reduce the symptoms caused by lactose intolerance and diarrhea, reduce the growth of abnormal cells that precede tumor and achieve the maximum bone mass during childhood and adolescence, thus preventing the osteoporosis.