Content uploaded by Gourisankar Roymahapatra
Author content
All content in this area was uploaded by Gourisankar Roymahapatra on Oct 27, 2019
Content may be subject to copyright.
Content uploaded by Gourisankar Roymahapatra
Author content
All content in this area was uploaded by Gourisankar Roymahapatra on Apr 04, 2018
Content may be subject to copyright.
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 56 | P a g e
VARIETY OF YOGURT AND ITS HEALTH ASPECTS - A BRIEF REVIEW
Ujjwainee Banerjee
1
*, RakibulMalida
2¥
,Roshni Panda
2¥
,
TanimaHalder
2¥
, GourisankarRoymahapatra
3
1
Dept. of Dietetics and Community Nutrition Management, Institute of Genetic Engineering College,
Kolkata 700128
2
B. Tech. Student (
¥
equal contribution), Dept. of Food Technology, Haldia Institute of Technology,
HIT Campus, Haldia-721657
3
Dept. of Applied Sciences, Haldia Institute of Technology, HIT Campus, Haldia-721657
*
Corresponding author: Ujjwainee Banerjee (ujjwainee@gmail.com)
Abstract:
Yogurt is a nutrient-rich food produced after bacterial fermentation of milk. Recently, numerous
studies have been reported its tremendous health effects and provides several nutrients which may
help to up gradation of health of vulnerable groups. It is resourceful in essential amino acids, calcium,
vitamin D, riboflavin, vitamin B
6
and vitamin B
12
. It promotes gut microbial population as carrier of
probiotics which control intestinal infections reduce the serum cholesterol levels and lactose
intolerance and reduce the chance of cancer. It can help prevent osteoporosis, high blood pressure and
obesity. Yogurt consumption is also reported to immune modulatory effect including for the treatment
of Inflammatory Bowel Disease (IBD) that includes gastrointestinal disorders such as Crohn’s
disease, ulcerative colitis and pouchitis. Yoghurt consumption reduces the risk of Type 2 diabetes and
improved insulin resistance, lower circulating levels of glucose and lower triglycerides. Yogurt is a
functional food, preventive medicine, and residence treatment in the new times requires persistent and
transparent public education.
1. INTRODUCTION
From the ancient age yogurt used as a medicine in Ayurbedic medical field in India. In recent years
bunch of study is being performed on the health benefit of yogurt. Now the time has come create a
public awareness for the up gradation of health by implications of yogurt in the daily diet as a natural
probiotic, food and medicine. The word ‘yogurt’ is originally Turkish. It describes 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.
Nutritionally, yogurt is resourceful in essential amino acids, calcium, vitamin D, riboflavin, vitamin
B
6
and vitamin B
12
. Lactose-intolerant people tolerate yogurt because of lactose converted to glucose
and galactose, and followed by fermentation process to produce the lactic acid. The different fat
content level in yogurt offers flexibility in consumption by different healthy and diseased groups.
Yogurt is valuable unique food product for infants because of controlling the diarrhoeal disease.
Yogurt reduces bifidabacteria and limits growth of toxin-producing and oncogenic microbes. It acts as
an antioxidant, which reduce the risk of cancer. Yogurt can help prevent osteoporosis by increasing
the calcium absorption and reduce the chance of osteolysis .It also reduce high blood pressure and
control the cholesterol level by its hypocholesterolemicproperty. Yogurt also promotes gut and
vaginal health. It helps to control diabetes by increase the insulin sensitivity. Yogurt is recommended
to consume yogurt pre-meal and with-meal to induce satiety and prevent energy over-intake and
control the obesity.
2. PROCESSING OF YOGURT
Processing of yogurt is an ancient technique. In the recent years it became more precious due to
improvement in the meadow of microbiology, biochemistry, food technology and food engineering.
Now it is combined with art and science. Milk is the main ingredient for yogurt manufacturing. The
general process of yogurt preparation by is to modify the milk composition, pasteurizing the yogurt
mix, fermentation at thermophilic temperatures (40 to 45ºC), cooling and addition of fruits and
flavors. Yogurt is made by using the variety of ingredients including milk, sweeteners, stabilizers,
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 57 | P a g e
fruits, flavors, and bacterial cultures. The variety of yogurt that will be depends based on the type of
milk is used. Cream or butter is used to adjust the fat content of the yogurt mix. Stabilizers are usually
added for the improvement of texture and firmness and to prevent whey separation. It helps the
uniform distribution of ingredients. In addition, sweeteners help to increase the flavor and increased
the consumer acceptance.
Table 1. Serving number of Yogurt as per age
Serving number of Yogurt as per age
Age
Me
n
Women
19-50 2.5 2.5
50-70 2.5 4
>70 3.5 4
3. CLASSIFICATION OF YOGURT
Yogurt can be classified into two different groups (i) standard culture yogurt and (ii) bio- or probiotic
yogurt. Standard yogurt is made by activity of L. bulgaricus and S. thermophilus. These bacteria able
to stimulate the friendly microflora present in the yogurt which help to maintain the general gastro
intestinal health whereas, bio-yogurts refers to those which made with probiotic stains of
bifidobacteria and L. acidophilus which have numerous health benefits. Bio-yogurt are more popular
and have a milder, creamier flavor and less acidic. It helped digestion and promote good health. Apart
from this classification, the yogurt products available in the market are in a wide variety of flavors,
textures and forms that suits a vast array of palates and meal occasions. These can be consumed either
as a snack, dessert or a part of a meal. Different varieties of yogurt can be categorized according to the
physical and chemical nature and added variety of flavors.
3.1. BASED ON THE CHEMICAL COMPOSITION OF THE PRODUCT
Yogurt is three types based on fat content (i) low fat yogurt, which is made from partially skimmed
milk (ii) non-fat yogurt, which made from whole skimmed milk (iii) regular yogurt, which produced
from the full fat milk
3.2. BASED ON THE PHYSICAL NATURE OF THE PRODUCT
The physical nature of yogurt can be classified as solid, semi-solid or fluid. Yogurts that are solid in
nature, incubated and cooled in the final packaging. Whereas yogurts which are in semi-solid state
and fluid nature (stirred yogurt and fluid or drinking yogurt), are produced by incubating the mix in a
tank followed by breaking by stirring prior to cooling and packaging.
3.3. BASED ON THE FLAVOR OF THE PRODUCT
Addition of flavors would catch the consumer’s need while produce a variety of products. Flavors can
either be added before or after the homogenization. Yogurts can be categorized into plain-, fruit- and
flavored yogurt based on the particular flavor added to it. So, yogurt is available with a vast array of
flavors (apple, apricot, black cherry, black currant, blue berry, lemon, mandarin, raspberry,
strawberry, peach, cereal, vegetables, chocolate, vanilla, caramel, ginger, etc). In general, flavors are
added to yogurt during production stage and it helps to enhance the array of tastes and increased the
sweetness of the yogurt.
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 58 | P a g e
Figure-1. Yogurt Processing
4. MARKET AVAILABILITY OF YOGURT
Yogurts can be also be divided into types based on market availability discussed below.
4.1. Balkan-style Yogurt
Balkan-style yogurt is also known as set-style yogurt which has a thick texture and made in small and
individual batches after poured the warm cultured mix into containers following by incubation
without any stirring for over 12 hours or more until the desired thickness and creaminess is attained.
This type of yogurt is used in making Balkan meat-based recipes, as a substitute for sour cream, as
salad dressing or topping for Mediterranean dishes such as ‘moussaka’, ‘spanakopita’, and ‘pita
sandwiches’ with slices of meat or chicken. In addition, it can also be consumed as a regular yogurt,
sweetened with chopped fruits, sugar or honey or served with granola for breakfast.
4.2. Greek-style Yogurt
Standardization
Standardization Standardization
Standardization
of Milk
of Milkof Milk
of Milk
Homogeniz
HomogenizHomogeniz
Homogeniz
ation
ationation
ation
Homogeniz
HomogenizHomogeniz
Homogeniz
ation
ationation
ation
Cooling
CoolingCooling
Cooling
to incubation
to incubation to incubation
to incubation
temperature
temperaturetemperature
temperature
Inoculation of starter
Inoculation of starter Inoculation of starter
Inoculation of starter
culture
cultureculture
culture
Packing into individual
Packing into individual Packing into individual
Packing into individual
container
containercontainer
container
Fermenta
FermentaFermenta
Fermenta
tion
tiontion
tion
Cooling & cold
Cooling & cold Cooling & cold
Cooling & cold
storage
storagestorage
storage
Set
Set Set
Set
Yogurt
YogurtYogurt
Yogurt
Fermenta
FermentaFermenta
Fermenta
tion
tiontion
tion
Cooli
CooliCooli
Cooli
ng
ngng
ng
String
StringString
String
ing
inging
ing
Cooling, Pumping &
Cooling, Pumping & Cooling, Pumping &
Cooling, Pumping &
Packaging
PackagingPackaging
Packaging
Cold
Cold Cold
Cold
storage
storagestorage
storage
Stirr
StirrStirr
Stirr
ed
ed ed
ed
Yogurt
YogurtYogurt
Yogurt
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 59 | P a g e
This is also known as Mediterranean-style yogurt which is thicker and creamier, that made from
partially condensed milk or by staining whey from plain yogurt. Due to its thick texture, it tends to
hold up better upon heat than regular yogurt and thus utilizes as a main ingredient in making thick
dips such as ‘zatziki’. This delicious yogurt, have a high amount of saturated fat. It is the richest
source of vitamin A.
4.3. Stirred Curd Yogurt
European-style yogurt is characterized by its creamy and smooth texture. The method followed by
incubating the yogurt mixture in a large vat instead of individual cups, then it cooled and stirring in
order to obtain a creamy texture and added fruits (blueberries, strawberries, mango, and peach) and
flavors . Yogurts of this style are slightly thinner than that of the Balkan-style and set yoghurt and can
be used in cold beverages and desserts.
4.4. French-style Yogurt
This style of yogurt is known as custard-style yogurt made by direct culturing in the pot according to
a French culture and process which characterized with a pudding-like texture. Sometimes French-style
yogurts are decorated with fruit pieces (flavor comes from the fruit) which stirred into the mixture,
most commonly strawberries and blueberries added in the mixture. It is the good source of vitamin A,
iron and protein.
4.5. Fruit Yogurt
There are two kinds of fruit yogurts: one has the fruits set at the bottom of the packaging whereas the
other has the fruit uniformly distributed within the yogurt itself (Swiss-style yogurt). Fruit pieces or
pulp are added at production stage that produces variety of tastes while increasing consumer appeal
and sweetness.
4.6. Probiotic Yogurt
While some yogurts contain live and active cultures, some also contain cultures that have
demonstrated health benefits beyond nutrition. Probiotics are live bacteria with known health benefits.
Some manufacturers add probiotics to their yogurts. Most probiotic yogurts are considered as
digestive aids or immune supporters.
4.7. Drinkable Yogurt
Drinkable yogurts offer the benefits of yogurt without the need for a spoon. It is a great option for
people on the go or for those who do not enjoy the texture of firmer yogurts. They are made by adding
water and additional flavors to traditional yogurt. Drinkable yogurts contain same nutrients as natural
yogurts, but it may be higher in sugar and calories.
4.8. Organic Yogurt
Organic yogurt is produced from organic milk. An item may be considered organic only if it meets
certain standards, including limited or no use of most pesticides, hormones, chemical fertilizers or
antibiotics at any stage of production. Organic products tend to cost more, but they have increased in
popularity with some consumers for betterment of health.
4.9. Non-Dairy Yogurt
Non-dairy yogurts are a unique substitute for those whose have milk allergies and those who
experience gastrointestinal problems as a result of consuming dairy-based yogurt products. They are
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 60 | P a g e
also a good option for people that do not consume dairy products because of religious or personal
beliefs. Yogurts made from soy milk can usually be found at a local grocer. It has nutritional profiles
as same as milk made yogurts because they are fortified with nutrients such as calcium and vitamin D.
While some manufacturers of non-dairy yogurts use live and active cultures for fermentation, others
do not.
Figure -2: Classification of yogurt
4.10. Kefir
There are several other fermented milk products in addition to yogurt. Kefir is an example of a non-
yogurt, fermented milk product. Like yogurt, kefir contains live cultures. It is produced when “kefir
grains,” which contain yeast and acid- forming bacteria, are added to milk and fermentation occurs.
This produces a slightly carbonated, fermented milk drink. The nutritional benefits of kefir are similar
to those of yogurt and health benefits may include improved gastrointestinal and immune function.
5. NUTRITIONAL PROFILE YOGURT
Yogurt is a nutrient dense food. It is a good combination of protein, vitamin-B and minerals. It is a
natural carrier of prebiotic and probitic. It is considered as a functional food which enhances health
growth. The nutrient composition of the yogurt which is affected by many factors like genetic and
mammalian differences, consumption of food, lactation stage, age, environmental factors and the
season of the year. On the other hand the nutritional value of the yogurt affected by the processing of
milk, level of temperature, duration of heat exposure, exposure to light, and storage conditions. In
beside fermentation of lactic acid enhance the nutritional a value of the yogurt.
5.1. Yogurt considered as an excellent source of B-vitamins such as riboflavin, niacin, vitamin B
6
,
and vitamin B
12
. Folate is varying on the types of the bacterial strains used; the folate content of
yogurt can vary from 4 to 19 µg/100 g. Folate present in milk as the form of 5-methyl-
tetrahydrofolate.
Yogurt
Probiotic
Yogurt
Stirred
Yogurt
Organic
Yogurt
Drinkable
Yogurt
Fruit
Yogurt
Balkan
style
French
style
Greek
style
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 61 | P a g e
5.2. Yogurt is an exclusive source of the disaccharide lactose in human diets. Before absorption,
lactose is hydrolyzed by the intestinal brush border converted into glucose and galactose. Lactose-
intolerant people tolerate yogurt. These mono saccharides used as energy sources.
5.3. Yogurt is a good combination of high quality of protein. From the evidence it is showns that
protein from yogurt is more easily digested than the milk protein due to bacterial predigestion of milk
proteins in yogurt. Yogurt is the source of higher concentration of free amino acids, specially proline
and glycine which are essential for heath. The activity level ofproteolytic enzymes and peptidases is
preserved the shelf life of the yogurt.
Table-2: Nutrition Value and Minerals present per 100gm of Yogurt
Nutrition value
Energy 97 KCal
Carbohydrate 3.98 gm
Fat 5.0 gm
Protein 9.0 gm
Vitamin –A 26 mg
Vitamine -B12 0.75 mg
Vitamine B-6
5 mg
Thiamine 0.023 mg
Riboflavine 0.278 mg
Choline 15.1 mg
Minerals
Mg 11 mg
Zn 0.52 mg
K
141 mg
P 135 mg
Na 35 mg
Ca 110
5.4. During the fermentation process different biochemical changes occur among milk & fat. Due
to the lipase activity little amounts of free fatty acids are released .Yogurt is the source of higher
concentration of conjugated linoleic acid (CLA), a long-chain bio-hydrogenated derivative of linoleic
acid. Animal products are the main source of CLA which is synthesized by rumen bacteria.
5.5. Yogurt is an excellent source of calcium and phosphorus, magnesium and zinc.. Dairy
product yogurt provides most of the highly bio-available calcium in the diet. Because of the lower pH
of yogurt compared with that of milk, calcium and magnesium are present in yogurt mostly in their
ionic forms. Calcium plays an important role in bone formation and mineralization. The calcium
requirements during growth, pregnancy, and lactation are increased. In the case of women calcium
level fall during the postmenopausal years which is increased risk of bone loss and osteoporosis.
5.6. Today’s medical and nutritional sciences Probiotic considered as natural functional foods.
Yogurt is the natural and healthy probiotic carrier which improves digestive and metabolic health and
immunity. It reduces the chance of cancer occurrence. Yogurt was not only as a food but also as an
irreplaceable medicine
5.7. Consumption of yogurt helps to improve the quality of the diet and increases the chances of
achieving nutritional goal.
6. HEALTH BENEFITS OF YOGURT
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 62 | P a g e
6.1. Anticarcinogenic activity
The antitumour action of probiotics is attributed to the inhibition of carcinogens and/or
procarcinogens, inhibition of bacteria that convert procarcinogens to carcinogens activation of the
host’s immune system and reduction of the intestinal pH to reduce microbial activity. The intake of
yogurt containing probiotic bacteria can inhibit tumour formation and proliferation.
6.2. Type 2 diabetes
Yogurt consumption, lower risk of Type-2 diabetes as well as improve insulin resistance, lower
circulating levels of glucose and lower triglycerides. An analysis of the longitudinal EPIC survey
found a 28% reduced risk of developing Type-2 diabetes when yogurt was consumed regularly. It is
suggested that the benefits of yoghurt could be exerted via probiotic bacteria and a special form of
vitamin-K associated with fermentation.
6.3. Bone health
Yoghurt provides many of the nutrients needed for optimal bone health such as calcium, protein,
magnesium, zinc and phosphorus. The calcium present in yoghurt is bio-available as the low pH
ionizes calcium, facilitating intestinal calcium uptake. Another randomized, double-blind trial found
that eating a 125g pot of yogurt fortified with calcium (800mg) and vitamin D (10µg) led to reduced
parathyroid hormone and bone resumption markers.
6.4. Hypocholesterolemic Effect of Yogurt
Synthesis of cholesterol is reduced when yogurt are consumed. It reduces serum cholesterol which
reduces the risk of heart attacks. L. Acidophilus strains and some bifidobacteria species are able to
lower cholesterol levels within the intestine. A second hypothesis is that reduction of Cholesterol due
to a co-precipitation of cholesterol with deconjugated bile salts at lower pH values as a result of lactic
acid production by the bacteria.
The postulated mechanism is that the hydroxyl-methyl-glutarate present in yogurt may inhibit the
activity of production of hydroxyl-methyl-glutanyl co-enzyme. This enzyme catalyses the rate
limiting step of cholesterol biosynthesis.
6.5. Immunologic effects
The immune system is an important contributor to diseases such as cancer, infection, gastrointestinal
disorders, allergy and asthma. The intestine is the body’s largest immune organ and present of
probiotics have an opportunity to influence the response of the immune system against foreign
antigens. Different studies evident that yogurt can increase cytokine production, phagocytic activity,
anti-body production, T-cell function and natural killer cell activity, which reduce the incidence of
cancer, gastrointestinal disorders and allergic symptoms.
6.6. Irritable bowel disease
Irritable bowel syndrome (IBS) is a gastrointestinal disorder characterized by abdominal pain,
bloating, excessive flatus, constipation and diarrhoea. The microflora present in yogurt is thought to
contribute towards the development of IBS. Irregularities in colonic microflora, such as lower
numbers of coliforms, lactobacilli and bifidobacteria increased the chance of IBS compared with
healthy individuals. The quantitative changes in bacterial species suggest that, a probiotic approach
may be beneficial for the IBS sufferers.
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 63 | P a g e
6.7. Physiological functions
Health-promoting effects of lactobacilli present in yogurt containing Lactobacillusgasseriwhich is
effective on autonomic nerve activities, peripheral blood flow and skin condition (skin pigmentations
and moisture). Yogurt containing Lactobacillus gasseriis effective against Helicobacter pylori(H.
pylori), improve the pepsinogen I/II ratio in H. pylori, create positive healthy volunteers and patients
with H. pyloriinfection, inhibits the formation of HCL-induced acute gastric lesions through the
generation of prostaglandin E2 and healing of acetic acid induced chronic gastric ulcer.
6.8. Diarrhoeal diseases
Diarrhoea is a common worldwide problem among children. Since the early 20
th
century, it has been
hypothesized that live bacterial cultures, such as those used for the fermentation of dairy products,
may offer benefits in preventing and treating diarrhoea. A recent meta-analysis of randomized,
controlled studies by Van Neil et al found that therapy using
Lactobacillus
strains offered a safe and
effective means of treating acute infectious diarrhoea in children. Both the duration and frequency of
diarrhoeal episodes were reduced when compared with those in control subjects. The benefit
of
Lactobacillus
therapy was seen in diarrhoeal diseases caused by various pathogens. The effect of
yogurt as food supplement with
B. bifidum
and
S. thermophilus
help to prevent the beginning of
acute viral diarrhoea in infants. Several studies investigated the effects of probiotic bacteria on
diarrhoea associated with the use of antibiotics. The most likely cause of diarrhoea associated with
antibiotic use is the negative influence of antibiotics on the bacterial steady state of the intestines
.Most cases of antibiotic-associated diarrhoea are mild, and they end shortly after antibiotic therapy is
discontinued. A less common but more serious type of antibiotic-associated diarrhoea is due to
antibiotic-mediated overgrowth of pathogenic bacteria species such as
Clostridium difficile
that is
associated with pseudomembranous colitis .A recent meta-analysis evaluated the ability of several
different probiotic LAB species to prevent antibiotic-associated diarrhoea .The mechanisms by which
LAB may provide a beneficial effect against some forms of diarrhoeal disease are unknown. It has
been suggested that the beneficial effect may stem from the ability of LAB to reestablish the intestinal
microflora, to increase the intestinal barrier by competing with pathogenic bacteria for adhesion to the
enterocytes, or to increase mucosal IgA response to pathogens.
6.9. Control of intestinal infections
The bacteria presents in yogurt enhance the gut function and increased the immune response against
pathogens. Yogurt microflora plays a vital role against exogenous infectious bacteria. It inhibits the
colonization of pathogenic bacteria in the gut as well as the pathogenic antigen. Yogurt increased the
production of lamina propira-B cells that secrets Ig-A which inhibit the growth of intestinal
carcinoma. Yogurt also increased the activity of T-cell, macrophage and cytokine production which
remove and inactivate the undesirable bacteria and limits growth of toxin-producing and oncogenic
microbe that maintain the health of gastrointestinal health.
7. DISCUSSION
After a short review we can found that in the developing country yogurt is a nutritive, low cost food
which is easily available in the daily diet as well as it a preventive medicine of different life threading
diseases such as obesity, hypertension, irritable bowel syndrome, diabetes etc. Yogurt represent
herself in diet different type in different countries such as Balkan-style yogurt, stirred curd yogurt,
drinkable yogurt, organic yogurt etc. Nutritive dense food yogurt is rich in amino acids, calcium,
vitamin-D, riboflavin, vitamin-B
6
and vitamin-B
12
. Yogurt promotes vaginal health, it can help
prevent osteoporosis. It also reduces the biosynthesis of cholesterol and prevents the coronary heart
disease (CHD) as well as reduces high blood pressure (HBP). It is also recommended to control the
obesity. Higher concentrations of calcium present in yogurt reduce the method of lipogenegis and
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 64 | P a g e
increase the lipolylysis which control the obesity. Yogurt consumption is also reported to overall
immunological enhancement, it also help the treatment of Inflammatory Bowel Disease (IBD) such as
ulcerative colitis, Crohn’s disease etc. Yogurt consumptionreduce risk of Type-2 diabetes and
improved insulin resistance, lower circulating levels of glucose and lower triglycerides.Yogurt is a
probiotic carrier food which reduces the intestinal infections, control the total cholesterol levels,
lactose intolerance and reduce the chance of cancer.
8. SUMMURY AND CONCLUTION
In recent numerous studies have been published on the beneficial health effects of yogurt Yogurt is a
food produced by the fermentation of milk with the help of bacteria.
Yogurt has so many health
effects and it provides several nutrients which may help to up gradation of health of
vulnerable groups.
Yoghurt is considered a nutrient-dense food. Now we considered Yogurt act as
like a functional food, preventive medicine, prebiotic carrier and easily affordable food which helps
the up gradation of health.
9. AUTHORS CONTRIBUTION
The article is written based on a review work done by
2
BTech. Students, Dept. of Food Technology,
HIT, Haldia. G. Roymahapatra& U. Banerjee generated the idea of the work, analyzed the data and
discussed the technical aspects of the topic. U. Banerjee wrote the article.
10. ACKNWLEDGEMENT
Authors acknowledge the original research done by all researchers whose work been cited or if missed
unintentionally. The review work is published having the motto to increase public awareness on
YOGURT and its use for better health.
REFERENCES
1. Lourens-Hattingh, A., &Viljoen, B. C. (2001). Yogurt as probiotic carrier food. International
Dairy Journal, 11(1), 1-17.
2. Mckinley, M. C. (2005). The nutrition and health benefits of yoghurt. International journal of
dairy technology, 58(1), 1-12.
3. Copley, M. S., Berstan, R., Dudd, S. N., Docherty, G., Mukherjee, A. J., Straker, V. &Evershed,
R. P. (2003). Direct chemical evidence for widespread dairying in prehistoric Britain. Proceedings
of the National Academy of Sciences, 100(4), 1524-1529.
4. Lee, W. J., &Lucey, J. A. (2010). Formation and physical properties of yogurt. Asian-Aust. J.
Anim. Sci, 23(9), 1127-1136.
5. Serra, M., Trujillo, A. J., Guamis, B., &Ferragut, V. (2009). Evaluation of physical properties
during storage of set and stirred yogurts made from ultra-high pressure homogenization-treated
milk. Food Hydrocolloids, 23(1), 82-91.
6. Serra, M., Trujillo, A. J., Jaramillo, P. D., Guamis, B., &Ferragut*, V. (2008). Ultra-high pressure
homogenization-induced changes in skim milk: impact on acid coagulation properties. Journal of
Dairy Research, 75(1), 69.
7. Childs, J.; and Drake, M. 2008. Sensory properties of yogurt powders. Poster presentation, IFT
Annual Meeting, June 2008. Abstract 048-09.
8. Krasaekoopt, W., & Bhatia, S. (2012). Production of Yogurt Powder Using Foam-Mat Drying.
AU Journal of Technology 15 (3), 166-171.
9. Goonaratna, C., &Sooriyarachchi, M. R. (2012). The effect of a herbal formulation on the
incidence and severity of upper respiratory symptoms in healthy volunteers: an open-label,
randomised controlled clinical trial. Ceylon Medical Journal, 57(1), 19-32.
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 65 | P a g e
10. Shori, A. B., & Baba, A. S. (2011a). Antioxidant activity and inhibition of key enzymes linked to
type-2 diabetes and hypertension byAzadirachtaindica-yogurt. Journal of Saudi Chemical Society.
11. Shori, A. B., & Baba, A. S. (2011). Cinnamomumverumimproved the functional properties of
bioyogurts made from camel and cow milks. Journal of the Saudi Society of Agricultural
Sciences, 10(2), 101-107.
12. Shori, A. B., & Baba, A. S. (2012). Viability of lactic acid bacteria and sensory evaluation in
CinnamomumverumandAllium sativum-bio-yogurts made from camel and cow milk. Journal of
the Association of Arab Universities for Basic and Applied Sciences, 11(1), 50-55.
13. Amirdivani, S. (2007). Inclusion of Menthapiperita, Anethumgraveolence and Ocimumbasilicum
in Yogurt and their effect on the Inhibition of Enzyme Relevant to Hypertension and type-2
Diabetes. Faculty of Science. University of Malaya. Available at:
<http://dspace.fsktm.um.edu.my/handle/1812/514>.
14. Barrantes, E., Tamime, A. Y., Sword, A. M., Muir, D. D., &Kalab, M. (1996). The manufacture
of set-type natural yoghurt containing different oils—1. Compositional quality, microbiological
evaluation and sensory properties. International Dairy Journal, 6(8), 811-826.
15. Buchowski, M. S., Semenya, J., & Johnson, A. O. (2002). Dietary calcium intake in lactose
maldigesting intolerant and tolerant African-American women. Journal of the American College
of Nutrition, 21(1), 47-54.
16. Rybka, S., &Kailasapathy, K. (1995). The survival of culture bacteria in fresh and freeze-dried
AB yoghurts. Australian Journal of Dairy Technology, 50(2), 51-57.
17. O'sullivan, M. G., Thornton, G., O'sullivan, G. C., & Collins, J. K. (1992). Probiotic bacteria:
myth or reality?.Trends in food science & technology, 3, 309-314.
18. Fuller, R. (1989). A Review. Journal of applied bacteriology, 66, 365-378.
19. Mimura, T., Rizzello, F., Helwig, U., Poggioli, G., Schreiber, S., Talbot, I. C.,&Kamm, M. A.
(2004). Once daily high dose probiotic therapy (VSL# 3) for maintaining remission in recurrent or
refractory pouchitis. Gut, 53(1), 108-114.
20. Gionchetti, P., Rizzello, F., Helwig, U., Venturi, A., Lammers, K. M., Brigidi, P., Vitali, B.,
Poggioli, G., Migliolim M. and Campieri, M. (2003). Prophylaxis of pouchitis onset with
probiotic therapy: a double-blind, placebo-controlled trial. Gastroenterology, 124(5), 1202-1209.
21. Ishikawa, H., Akedo, I., Umesaki, Y., Tanaka, R., Imaoka, A., &Otani, T. (2003). Randomized
controlled trial of the effect of bifidobacteria-fermented milk on ulcerative colitis. Journal of the
American College of Nutrition, 22(1), 56-63.
22. Alm, L. and L. Pettersson, 1980. Survival rate of Lactobacilli during digestion: an in vitro study.
Am. J. Clin. Nutr., 33: 2543S.
23. Bernet, M.F., D. Brassart, J.R. Neeser and A.L. Servin, 1993. Adhesion of Bifidobacterial strain
to cultured human intestinal epithelial cells and inhibition of enteropathogen-cell interactions.
Appl. Envir. Micro., 59: 4121-4128.
24. Bernet, M.F., D. Brassart, J.R. Neeser and A.L. Servin, 1994. Lactobacillus acidophilus LA 1
bind to cultured human intestinal cell lines and inhibits cellattachment and cell invasion by enter-
virulent bacteria. Gut., 35: 483.
25. Bianchi-Salvadori, B., 1986. Intestinal microflora: The role of yogurt in the equilibrium of the gut
ecosystem. Int. J. Immunother., 11: 9-18.
26. Borruel, N., M. Carol and F. Casellas, 2002. Increased mucosal tumor necrosis factor alpha
production in Crohns disease can be down regulated ex vivo byprobioticbcteria. Gut., 51: 659-
664.
27. Bos, C., C. Gaudichon and D. Tome, 2000. Nutritional and physiological criteria in the
assessment of milk protein quality for humans. J. Am. Coll. Nutr., 19:191S-205S.
28. Carol, M., N. Borruel, M. Antolin, M. Llopis, F. Casellas, F. Guarner and J.R. Malagelada, 2006.
Modulation of in intestinal lymphocytes by a probiotic bacteria in Crohns disease. J. Leuk. Bio.,
79: 917-922.
International Journal of Innovative Practice and Applied Research, ISSN- 2349-8978, July- December, 2017
Volume 7 Issue 7 66 | P a g e
29. Gueguen, L. and A. Pointillart, 2000. The bioavailability of dietary calcium. J. Am. Coll. Nutr.,
19: 119S-136S.
30. Heyman, M., 2000. Effect of lactic acid bacteria on diseases. J. Am. Coll. Nut., 19: 137S-146S.
31. Schillinger, 2001. Taxonomy and important features of probiotic microorganism Nin food and
nutrition.Am. J. Clin. Nutr., 73: 365S-373S.
32. Jiang, T. and D.A. Savaiano, 1997. In vitro lactose fermentation by human colonic bacteria is
modified by lactobacillus acidophilus supplementation. J. Nutr., 127: 1489-1495.
33. Jiany, J., A. Wolk and B. Vessby, 1999. Relation between the intake of milk fat and occurrence of
conjugated linoleic acid in human adipose tissue. Am. J. Clin.Nutr., 70: 21-27.
34. Jones, J., 2002. Clinical nutrition: 7.Functional foodsmore than just nutrition. Canad. Med. Assoc.
J., 166.
35. Kemp, M.O., B.D. Jiffy and D.F. Romagnolo, 2003. Conjugated linoleic acid inhibits cell
proliferation through a P 53-dependent mechanism effect on the expression of G1-restriction
points in breast and colon cancer cells. J. Nutr., 33: 3670-3677.
36. Kerry, A., B.S. Jackson and A. Dennis, 2001. Lactose maldigestion calcium intake and
osteoporosis in Africa-, Asian- and Hispanic-Americans. J. Am. Coll. Nutr., 20: 198S-207S.
37. Kneifel, W., M. Kaufmann, A. Fleischer and F. Ulberth, 1992. Screening of commercially
available mesophilic diary starter culture: Biochemical,sensory and morphological properties. J.
Diary Sci., 75: 3158-3266.
38. Martini, M.C., D. kukielka and D.A. Savaiano, 1991. Lactose. Am. J. Clin. Nutr., 53: 1253-1258.
39.
Matar, C., J. Amiot, L. Savoie and J. Goulet, 1997. The Effect of milk fermentation by
Lactobacillushelveticuson the release of peptides during in vitro digestion. J. Dair. Sci., 79:
21302134.
