Yogurt: A spoonful of wellness for every body

Abstract

Yogurt has surged due to its nutritional value, sensory characteristics, and probiotic benefits. Yogurt is produced bystarter culture consisting of Streptococcus thermophilus and Lactobacillus bulgaricus. Set and stirred yogurt are the twomain types of yogurts. It can also be available in flavored form with food additives (Moringa leaf powder, grape seeds,date palm, essential oils, and honey) that increase its functionality and nutraceutical characteristics. It is a bio-availablesource of essential amino acids, vitamins (D, B6, and B12), riboflavin, and calcium. Additionally, yogurt prevents gastrointestinaldiseases (Crohn’s disease, ulcerative colitis), inflammatory bowel disease, type-2 diabetes, osteoporosis, obesity,and high blood pressure. Due to its various health benefits, consumer demand for yogurt has been raised, resultingin the fastest-growing dairy sector in the world market. Adding herbs and their additives like oils could improve nutraceuticalproperties, food safety, and biopreservation and benefit consumers' health. This review article scrutinizes thepresence of beneficial strains in yogurt and other dairy products. This review also discusses the different types of yogurts,the manufacturing process of yogurt, health benefits including nutraceutical and rheological characteristics, andnatural additives that increase the quality of yogurt, and highlights recent advancements in this regard.