Fermented Foods: Yogurt

Release Date: 6/22/2025

DOI: 10.32473/edis-fs468-2025

Family and Consumer Sciences

Abstract

This publication describes the types of yogurts, how yogurt is made, and the evidence for its health benefits.

About this Publication

This document is FSHN25-6, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date June 2025. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication. © 2025 UF/IFAS. This publication is licensed under CC BY-NC-ND 4.0

How to Cite

Peterson, J. M., & Dahl, W. J. (2025). Fermented Foods: Yogurt. EDIS, 2025(3). https://doi.org/10.32473/edis-fs468-2025

Authors

Julie M. Peterson

alum (M.S.-DI Spring 2024) Dietetic Internship Program, UF/IFAS Department of Food Science and Human Nutrition

Wendy Dahl

Contact

Specialist

University of Florida

professor and Extension specialist, UF/IFAS Department of Food Science and Human Nutrition

View Wendy Dahl's Profile

Publication #FSHN25-6