{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T05:31:55Z","timestamp":1776231115804,"version":"3.50.1"},"reference-count":200,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2024,12,17]],"date-time":"2024-12-17T00:00:00Z","timestamp":1734393600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>In the past decade, the increasing interest in healthy consumption has encouraged the development of functional products in the yogurt sector. Dairy products are extensively used in the production of functional foods because of their excellent and versatile technological properties. Among dairy products, yogurt is one of the dairy foods that has been most widely used to deliver bioactive compounds to consumers. The market features various types of functional yogurt, including probiotic, prebiotic, synbiotic, high protein, lactose free, and novel products known as easy-to-digest yogurt. The added ingredients in these products influence the structural, nutritional, and functional properties of yogurt. These effects vary depending on the chemical and biological characteristics of each ingredient. Additionally, during fermentation, the added substances can impact the number and viability of the bacteria involved, affecting the quality of the products during storage. Furthermore, the consumption of functional yogurt is associated with various health benefits. These benefits are linked not only to supporting health but also to altering the course of a disease or alleviating symptoms. This review article discusses functional yogurt and its health effects, incorporating recent studies.<\/jats:p>","DOI":"10.3390\/app142411798","type":"journal-article","created":{"date-parts":[[2024,12,17]],"date-time":"2024-12-17T10:54:02Z","timestamp":1734432842000},"page":"11798","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Functional Yogurt: Types and Health Benefits"],"prefix":"10.3390","volume":"14","author":[{"given":"S\u00fcmeyye","family":"Sar\u0131ta\u015f","sequence":"first","affiliation":[{"name":"Department of Molecular Biology and Genetics, \u00c7anakkale Onsekiz Mart University, \u00c7anakkale 17000, Turkey"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1274-5539","authenticated-orcid":false,"given":"Alicia del Carmen","family":"Mondragon Portocarrero","sequence":"additional","affiliation":[{"name":"Laboratorio de Higiene Inspecci\u00f3n y Control de Alimentos, Departamento de Qu\u00edmica Anal\u00edtica, Nutrici\u00f3n y Bromatolog\u00eda, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7992-1491","authenticated-orcid":false,"given":"Jose M.","family":"Miranda","sequence":"additional","affiliation":[{"name":"Laboratorio de Higiene Inspecci\u00f3n y Control de Alimentos, Departamento de Qu\u00edmica Anal\u00edtica, Nutrici\u00f3n y Bromatolog\u00eda, Campus Terra, Universidade de Santiago de Compostela, 27002 Lugo, Spain"}]},{"given":"Anna Maria","family":"Witkowska","sequence":"additional","affiliation":[{"name":"Department of Food Biotechnology, Medical University of Bialystok, 15-089 Bialystok, Poland"}]},{"given":"Sercan","family":"Karav","sequence":"additional","affiliation":[{"name":"Department of Molecular Biology and Genetics, \u00c7anakkale Onsekiz Mart University, \u00c7anakkale 17000, Turkey"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"104665","DOI":"10.1016\/j.idairyj.2020.104665","article-title":"Physical Properties of Synbiotic Yogurts as Affected by the Acidification Rate","volume":"105","author":"Moreno","year":"2020","journal-title":"Int. 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