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  2. Nutritionists Love This Greek Yogurt With Just 4 Grams Of ...

    www.aol.com/nutritionists-love-greek-yogurt-just...

    They also offer soy yogurt, which is a good source of probiotics for dairy-free eaters. The experts in the WH Test Kitchen tapped the brand's Greek carton as a top high-protein snack, too.

  3. Here's What Actually Happens When You Eat Yogurt Every Day - AOL

    www.aol.com/heres-actually-happens-eat-yogurt...

    The specific nutritional value in yogurt can vary, and it all depends on what type of yogurt and brand you're eating. For example, only certain yogurts contain those probiotics that are so good ...

  4. Yogurt - Wikipedia

    en.wikipedia.org/wiki/Yogurt

    Yogurt probiotic drink is a drinkable yogurt pasteurized to kill bacteria, with Lactobacillus added before packaging. Under US Food and Drug Administration regulations, milk must be pasteurized before it is cultured, and may optionally be heat treated after culturing to increase shelf life. [ 65 ]

  5. Probiotic - Wikipedia

    en.wikipedia.org/wiki/Probiotic

    A 2002 meta-analysis that included five double-blind trials examining the short-term (2–8 weeks) effects of a yogurt with probiotic strains on serum cholesterol levels found little effect of 8.5 mg/dL (0.22 mmol/L) (4% decrease) in total cholesterol concentration, and a decrease of 7.7 mg/dL (0.2 mmol/L) (5% decrease) in serum LDL concentration.

  6. The health benefits of Greek yogurt - AOL

    www.aol.com/lifestyle/whats-great-greek-yogurt...

    The fermentation process used to produce Greek yogurt results in the presence of live probiotics, which are beneficial bacteria that support a healthy digestive system.

  7. Lactobacillus delbrueckii subsp. bulgaricus - Wikipedia

    en.wikipedia.org/wiki/Lactobacillus_delbrueckii...

    Both species produce lactic acid, [8] which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness. [9] [10] While fermenting milk, L. d. bulgaricus produces acetaldehyde, one of the main yogurt aroma components. [10]

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