What is Yogurt? Process, history and frequently asked questions

What is Yogurt?



How is yogurt made?

Manufacturers have responded to the growth in yogurt consumption by introducing many different types of yogurt, including Greek yogurt, low-fat and no-fat yogurt, creamy, drinking, bio-yogurt, frozen, etc… However, the basic ingredients and manufacturing are essentially consistent:



What is the history of yogurt?

Yogurt through historyYogurt is a very ancient food. The first traces of it have been found between 10 000 and 5 000 BCE in the Neolithic period, a time when nomadic people were turning themselves to a new way of life and the beginnings of agriculture slowly led to sedentary lifestyle.  At that time, the populations were also starting to domesticate animals such as cows, goats, buffalo, yaks and camels, which produced milk.

In the meantime, herdsmen in the Middle East used animal gut to make bags dedicated to milk transportation. Thus intestinal enzymes were in contact with milk, and may have caused it to curdle and sour. Such milk was easier to carry, and was to some extent the first yogurt. Also, these changes observed with the milk structure may have led to the understanding that a dairy product could be conserved for a relatively long period, as it is well known today.

Yogurt made its way through centuries, spreading all around the world. Yogurt was introduced into Western Europe in the 16th century by the King of France, Francois the 1st, after he was given it as a treatment for severe diarrhea, by a doctor from Turkey.

Before anything was known about bacteria, lactose in milk was converted to lactic acid thanks to starter cultures, thus prevent milk from pathogens. This transformation was operated by inoculating fresh milk with small amounts of sour milk. For people living in precarious conditions, such fermented dairy products were a safe habit to preserve milk.

In 1909, Nobel Prize-winner Elie Metchnikoff suggested that ageing is caused by toxic bacteria in the gut and that lactic acid could extend life.

Throughout the 20th century, yogurt began to be manufactured in order to be sold commercially. The first yogurt factory was opened in 1932, in France by Daniel Carasso. Its potential health benefits drew so much interest that yogurt was first sold in pharmacies. Today, yogurt is widely recognized as a healthy food and is still part of many diets around the world.

For more information:

What are the different types of yogurt?

There is a lot of varieties of yogurt on the market, depending of the manufacturing procedure and ingredients, added to plain yogurt before or after fermentation:


What is Greek yogurt?


What is Greek yogurt - YINIIt is a concentrated fermented milk as defined by Codex Alimentarius, which specifies that the protein content must be at least 5.6 g per 100 g.


However, to date there is no controlled denomination, either for Greek yogurt or Greek-style yogurt. Only local decrees, varying from one country to another, regulate the names. So market practices as well as the names vary between countries: Greek yogurt, Greek-style yogurt, strained yogurt, and so on.


Discover the dedicated infographic about Greek yogurt 

What is lactic acid fermentation?





Additionnal sources:

What is the nutrient composition of Yogurt? Some Nutrition Facts

average data/100gUSAFranceSpain
Energy (kJ)263237192
Energy (kcal)635746
Proteins (g)5.344.3
Carbohydrates (g)73.56.3
incl. sugars** (g)73.56.3
Total Lipid (fat) (g)
incl. total saturated fatty acids(g)11.60.1
incl. cholesterol (mg)6131
Calcium (mg)183128140
Potassium (mg)234176187
Sodium (mg)705057


average data/100gUSAFranceSpain
Energy (kJ)355355322
Energy (kcal)858577
Proteins (g)
Carbohydrates (g)13.812.513.8
incl. sugars** (g)13.812.513.8
Total Lipid (fat) (g)1.320.3
incl. total saturated fatty acids (g)
incl. cholesterol (mg)5101
Calcium (mg)171120149
Potassium (mg)219157191
Sodium (mg)664966

*The average composition varies from one country to another as yogurt maybe skimmed or whole milk depending on the country and database

**total sugars include the lactose naturally present in the yogurt (due to natural milk composition and with no sweetening role)


  • the source and type of milk solids that may be added before fermentation,
  • lactic acid fermentation and the strains of bacteria used in the fermentation,
  • the temperature,
  • the duration of the fermentation process, storage time, and by
  • ingredients (such as fruits) which may be added in some types of yogurt

Yogurt is an excellent source of protein with a high quality score, linked to high digestibility and richness in essential amino acids. Besides, the proteins contained in yogurt are more easily digestible than these of standard milk. This could be the result of the fermentation process, which breaks them in smaller entities. The high quality proteins of yogurt bring lasting satiety. For instance, a study found that, in mid-afternoon, women were less hungry after having a high protein yogurt than after having high-fat crackers or chocolate.

Yogurt contains also a wide range of fatty acids.

Yogurt is a source of vitamins and micronutrients (calcium, potassium). It contains also magnesium and the magnesium concentrations in milk are relatively constant, with some variations throughout lactation: around 12mg per 100g (Haug, et al. 2007). 


What is a healthy snack? Is Yogurt a healthy snack?



To learn more about healthy snacking, please read our dedicated practical sheets and infographics:

What are the health benefits of Yogurt?




Why is yogurt recommended from children to elderly people?

Bone health matters all life long. Still, there are two major moments in life where need people need to be especially careful about bones; youth and old age.

Yogurt is rich protein and several micronutrients that matters for bone health, such as calcium, vitamin D and potassium. Moreover, the live bacteria contained in yogurts and added probiotics may improve calcium absorption and therefore enhance bone health.

The regular consumption of yogurt is associated to improved bone health in children and teenagers. A study was conducted among Chinese children to assess the impact of a supplementation in yogurt: during 9 months, for 5 days a week, one yogurt was added to the usual diet of preschool children. This study revealed that the children who consumed more yogurt had a better growth, height and weight gain, and increased their bone mineral density higher than those who didn’t receive supplementary yogurts.

Besides, yogurt is advised to the elderly for promoting bone health. To prevent osteoporosis, the studies conducted in older adults sustain the strategy of encouraging them to eat more yogurts, especially vitamin D and calcium fortified yogurts. Also, several studies support the promotion of yogurt among elderly people by showing associations between hip fracture and yogurt: in older adults yogurt consumption is linked to lower hip fracture risk.

Can Yogurt consumption improve gut health?

YINI Yogurt - what happen in the pot and in the gutIt is now acknowledged that what we eat can influence the microorganisms hosted in our gut. Fermentation includes transformation of raw foods by microorganisms. This particular process may add benefits to the foods and this draws attention from research.

Yogurt is a fermented dairy product containing millions of live micro-organisms, which can influence the composition of gut microbiota and therefore enhance gut health.

Because of how its probiotics are believed to modulate the gut microbiota, yogurt may prevent and treat gastrointestinal disorders. Additional research is needed to better understand the links between yogurt consumption and treatment of gastrointestinal diseases.

Yogurt may also protect the intestinal barrier by fostering the production of mucin.

Can I eat yogurt when I am lactose intolerant?






Should I avoid yogurt consumption if I have a metabolic syndrome or cardiovascular diseases?

YINI - yogurt and cardiovascular healthStudies have shown that yogurt and dairy product could act on most of the components of metabolic health, including :





Very few adults (0.1% to 0.5%) are allergic to milk. The symptoms are mainly digestive and, depending on the individual, may be accompanied by, for instance, muscle or joint pain, headaches, nausea, lethargy, acne, sore throat. Often allergy to cow’s milk protein is confused with lactose intolerance, but unlike lactose intolerance, allergy to cow’s milk requires to completely avoid dairy products.

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