What is yogurt consumption like in Italy? A recent survey indicates that the Italian population has...
Fermented food
Yogurt is a milk product obtained by fermentation of milk specific micro-organisms, which shall be viable, active and abundant in the product Lactobacillus delbrueckii subsp. bulgaricus & Streptococcus thermophiles. There are a lot of varieties of yogurt on the market, depending of their manufacturing procedure and ingredients, added to plain yogurt before or after fermentation. The type of milk used (skimmed, semi-skimmed or whole), and eventually the addition of cream, will determine the final fat content of yogurt.
Yogurt, the food of ancient nomads
Yogurt exists in countless guises, as a nutritious food, a moisturiser or remedy for burns and...
The complete history of yogurt-making
Where did this beautiful creation known as yogurt come from? Today’s infographic gives us the...
Can yogurt prevent diarrhoea in children on antibiotics?
Gastrointestinal upset is a well-known complication of broad-spectrum antibiotics, which may affect...
Dairy products and exercise does not mean gastrointestinal...
Some athletes avoid dairy in the meal consumed before exercise due to fears about gastrointestinal...
MyNewGut: a project to understand the gut microbiome’s...
The MyNewGut project is a multidisciplinary research consortium designed to make findings in basic...
Interview of Prof T. Van Hooijdonk about Energy and Protein...
Prof Toon Van Hooijdonk (Wageningen University, the Netherlands) recalled the challenges faced by...
Interview of Prof John Bienenstock about the Microbiome Gut...
Certain probiotics, in particular specific strains of Lactobacilli and Bifidobacteria, may also...
Interview with Prof Olivier Goulet – Gut Microbiota &...
Prof. Olivier Goulet (Hospital Necker-Enfants Malades, Paris, France) reminded us of the importance...
Interview of Prof Mauro Fisberg – History of Yogurt and...
“One of the most important modifications of yogurt in modern times is the global access of ready...