Yogurt: A Spoonful of Wellness for Every Body

Yogurt has surged due to its nutritional value, sensory characteristics, and probiotic benefits. Yogurt is produced by starter culture consisting of Streptococcus thermophilus and Lactobacillus bulgaricus. Set and stirred yogurt are the two main types of yogurts. It can also be available in flavored form by the addition of food additives (moringa, leaf powder, grape seeds, date palm, essential oils and honey) that also increase its functionality and nutraceutical characteristics.  It is a source of essential amino acids, vitamins (D, B6, and B12), riboflavin and calcium in bio-available form. Additionally, yogurt prevent the gastrointestinal diseases (Crohn’s disease, ulcerative colitis), inflammatory bowel disease (IBD), type-2 diabetes, osteoporosis, obesity and high blood pressure. Due to its various health benefits, consumers demand for yogurt has been raised and results in fastest growing dairy sector in world market. Addition of herbs and their additives like oils could be an effective way to improve the nutraceutical properties, food safety, and bio preservation and impart benefits on health of consumers. This review article scrutinizes the presence of beneficial strains in yogurt and other dairy products. This review also discusses the different types of yogurts, manufacturing process of yogurt, health benefits including nutraceutical and rheological characteristics, natural additives which increase the quality of yogurt, and highlights recent advancements in this regard.