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Food and Life
Korean Society for Food Science of Animal Resources

Food Life

eISSN: 2714-0865

DOI: https://doi.org/10.5851/fl.2024.e9

Article

Yogurt: A Spoonful of Wellness for Every Body

Ambreen Talib1, Abdul Samad2, Rabbya Rayan Shah1, Tehreem Rana3, Md. Jakir Hossain2, Swati Kumari2, So-Hee Kim2, Ayesha Muazzam4, Young-Hwa Hwang, Seon-Tea Joo2,5,*
1Department of Pathobiology and Biomedical Sciences, MNS University of Agriculture., Multan 25000, Pakistan.
2Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea.
3 Department Of Human Nutrition and Dietetics, MNS University of Agriculture, Multan 25000, Pakistan.
4Department of Animal and Dairy Sciences, MNS University of Agriculture, Multan 25000, Pakistan, Multan 25000, Pakistan.
5Institute Agriculture & Life Science, Gyeongsang National University., Jinju 52852, Korea.
*Corresponding Author: Seon-Tea Joo, Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Korea, Republic of. Institute Agriculture & Life Science, Gyeongsang National University., Jinju 52852, Korea, Republic of. E-mail: stjoo@gnu.ac.kr.

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 19, 2024; Revised: May 09, 2024; Accepted: May 27, 2024

Published Online: May 27, 2024

Abstract

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.

Keywords: Yogurt; Probiotic viability; health benefits; recent advancements