Abstract
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 special texture and nutritional exclusivities. Cow milk contains casein as the main protein for yogurt making. Nonetheless, milk from other species (camel, buffalo, equidae, yak, sheep and goats) are increasingly utilized to produce nutritionally branded dairy products including yogurt with functional properties [1-4].
Highlights
Being a priority for today’s medical and nutritional sciences, probiotics are increasingly considered as functional natural foods
It must be noted that all probiotics are not as healthimproving as they are advertised [5]
Beneficial probiotics are live microorganisms offering numerous health-improving effects
Summary
Being a priority for today’s medical and nutritional sciences, probiotics are increasingly considered as functional natural foods. One notion deserves the credit that yogurt as the most natural and healthy probiotic owns plenty to discuss about. Beneficial probiotics are live microorganisms offering numerous health-improving effects. Investigations suggest that selected probiotics, specially those of yogurt, improve digestive and metabolic health and immunity.
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