International Journal of Fermented Foods

Yogurt is a fermented dairy product, having several health benefits. Yogurt starter culture consists of a blend of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus. Today, there are more than 700 yogurt and cheese products found in Indian cuisine. Consumption of yogurt imparts various health beneficial effects to the host by promoting bone health, improving diet quality, reducing the incidence of chronic diseases such as obesity and cardio vascular disease. Yogurt also serves as a vehicle for fortification of several essential nutrients including protein, calcium, potassium, phosphorus and vitamins B2 and B12. Yogurt properties can be enhanced by the addition or treatment with various additives. Addition of minerals, herbs or their active components like oils could be an effective strategy to improve functionality of milk and milk products with respect to the health benefits, food safety and bio preservation. Recent developments in this regard have been thoroughly discussed.