Yogurt is known to assist the digestion of lactose, but it has now emerged that eating yogurt may...
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 in Nutrition: Best of Yogurt Research 2013 !
This new Best of compiles the most recent and relevant studies, to help you better understand the...
Changing gut bacteria through yogurt affects brain function
UCLA researchers now have the first evidence that bacteria ingested in food can affect brain...
Dairy and yogurt in current dietary recommendations worldwide
The Yogurt in Nutrition Initiative’s presentations on September 16 at the International Union of...
1rst Yogurt Summit ASN Webcast – Science & Policy...
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1rst Yogurt Summit ASN Webcast – Evidence for Dietary...
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1rst Yogurt Summit ASN Webcast – Workshop – Dairy...
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1rst Yogurt Summit ASN Webcast – Yogurt’s impact on...
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1rst Yogurt Summit ASN Webcast – Consumption of Dairy...
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Yogurt and beneficial bacteria by Prof. MORELLI
Interview of Lorenzo Morelli, from the Institute of Microbiology of the Catholic University of the...