Keywords
fermented dairy products
Categories
How to Cite
Abstract
This publication describes the types of yogurts, how yogurt is made, and the evidence for its health benefits.
Accessibility Summary:
In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.
References
“The Different Types of Yogurt: A Dairy Alliance Guide.” 2021. The Dairy Alliance, July 2. Accessed April 28, 2025. https://thedairyalliance.com/blog/a-brief-guide-to-the-different-types-of-yogurt/
Nielson-Stowell, A. n.d. “The Safety of Fermented Food.” The Fermentation Association. Archived July 19, 2023, at https://web.archive.org/web/20240719033710/https://fermentationassociation.org/the-safety-of-fermented-food/
Savaiano, D. A., and R. W. Hutkins. 2021. “Yogurt, Cultured Fermented Milk, and Health: A Systematic Review.” Nutrition Reviews 79 (5): 599–614. https://doi.org/10.1093/nutrit/nuaa013
Skowron, K., A. Budzyńska, K. Grudlewska-Buda, et al. 2022. “Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption.” Frontiers in Microbiology 13: 845166. https://doi.org/10.3389/fmicb.2022.845166
Tutunchi, H., S. Naghshi, M. Naemi, F. Naeini, and A. Esmaillzadeh. 2023. “Yogurt Consumption and Risk of Mortality from All Causes, CVD and Cancer: A Comprehensive Systematic Review and Dose—Response Meta-Analysis of Cohort Studies.” Public Health Nutrition 26 (6): 1196–1209. https://doi.org/10.1017/S1368980022002385
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Copyright (c) 2025 UF/IFAS