Yogurt the Most Natural and Healthy Probiotic: History Reveals

This article seeks to increase science and public awareness of the indispensible health implications of yogurt as a natural abundant probiotic, food and medicine. The word ‘yogurt’ is originally Turkish, describing 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. Cow milk contains casein as the main protein for yogurt making. Nonetheless, milk from other species (camel, buffalo, equidae, yak, sheep and goats) are increasingly utilized to produce nutritionally branded dairy products including yogurt with functional properties [1-4].