This article seeks to increase science and public awareness of the indispensible health implications of yogurt as a natural abundant probiotic, food and medicine. The word ‘yogurt’ is originally Turkish, describing a curdled or a coagulated milk product resulted from bacterial fermentation. These bacteria, named yogurt cultures, ferment lactose to lactic acid and process milk proteins towards s...

BACKGROUND Lactobacillus- and Bifidobacterium-containing yogurt (AB-yogurt) can suppress Helicobacter pylori. Improvement of the eradication rate by quadruple therapy of residual H. pylori after failed triple therapy is needed. OBJECTIVE We tested whether prior treatment with AB-yogurt improved the efficacy of quadruple therapy in eradicating residual H. pylori after failed triple therapy. ...

Sensory and textural parameters of yogurt are known to have an important impact on food quality and acceptability. The emphasis in this article is to summarize the rheological and textural parameters of yogurt. Viscosity, hardness, adhesiveness, cohesiveness, and springiness are considered the most important descriptors for the textural perception of yogurt. Factors affecting textural propertie...

BACKGROUND AND OBJECTIVES Butyric acid has many applications in chemical, food and pharmaceutical industries. Applications of butyric acid are as an additive to food, flavorings, varnishes, perfumes, pharmaceuticals and disinfectants. Butyric acid concentrations have positive impact on the quality control of milk, yogurt and other probiotic dairy products. The present investigation was undertak...

Goat's milk yogurt prepared from milk of different goat breeds on different farm types resulted in different viscosity. Yogurt from milk of goat breeds browsing on pasture was richer in solids and resulted in signi®cantly higher viscosity compared with that of cow milk yogurt and yogurt produced from milk of goats fed hay and concentrate indoors. Milk from goats browsing on pasture was diluted ...

We use the voluntary adoption of the NuVal shelf nutrition labels by a grocery retailer to estimate the value of these labels to shoppers in the yogurt category. Using an incomplete quadratic almost ideal demand system to represent consumer demand, we found a statistically significant positive effect of these shelf labels on demand for yogurt with above-average NuVal scores. The coefficients on...

BACKGROUND The role of yogurt consumption in the development of metabolic syndrome (MetS) is not fully understood and the available epidemiologic evidence is scarce. The aim of our study was to assess the association between total, whole-fat, or low-fat yogurt consumption and the risk of developing MetS. METHODS Yogurt consumption was assessed at baseline through a 136-item validated FFQ. Met...

Untargeted detection of protein adulteration in Chinese yogurt was performed using near-infrared (NIR) spectroscopy and chemometrics class modelling techniques. sixty yogurt samples were prepared with pure and fresh milk from local market, and 197 adulterated yogurt samples were prepared by blending the pure yogurt objects with different levels of edible gelatin, industrial gelatin, and soy pro...

In the present study we investigated the effects of an olive polyphenol-enriched yogurt on yogurt microflora, as well as hematological, physiological and metabolic parameters, blood redox status and body composition. In a randomized double-blind, crossover design, 16 (6 men, 10 women) nonsmoking volunteers with non-declared pathology consumed either 400 g of olive fruit polyphenol-enriched yogu...

Background: Dairy products were recognised in the late 1950s as food group exhibiting most anticaries activities. Yogurt, a dairy product, almost as commonly consumed as milk has been subjected to less research in the context of its effect on oral health, especially on dental enamel. AIM: To compare invitro the effectiveness of probiotic enriched yogurt extract and traditional yogurt extract in...