Nagendra P. Shah, B.V.Sc. & A.H. (Honours), M.Sc., Ph.D., CFS, FAIFST, FADSA, FIFT is currently Professor of Food Science at the University of Hong Kong, He served as a Professor at Victoria University, Melbourne, Australia, for over 20 years. Prof. Shah has a long and intensive research history in dairy foods and probiotics, prebiotics and functional foods.

"The book was designed to provide useful information for doctors, nutritionists and other professionals that work with public health, food industry, public policy and those who are dedicated to marketing and economics…Have a good reading of the book accompanied by a good yogurt!" (translation provided by author) --MilkPoint

• 1. Yogurt: historical background, popularity and global trade 2. An overview on yogurt production and composition  3. Stabilizers, colorants and exopolysaccharides in yogurt4. Microbiology of yogurt and bio-yogurts containing probiotics, and prebiotics 5. Other fermented dairy products: kefir and koumiss 6. Regulatory aspects of yogurt7. Omega-3 polyunsaturated fatty acids added to yogurt8. Yogurt with Plant Sterols and Stanols9. Potential applications of prebiotics to yogurt and impact on health10. Yogurt-like beverages made with cereals11. Preparation of Functional Yogurt Enriched with Olive Derived Products12. Carrot Juice Yogurts: Composition, Microbiology and Sensory Acceptance13. Fecal microbiota and probiotic yogurt intake14. Synbiotic yogurts and the elderly 15. Nunu: A West-African fermented yogurt-like milk product16. Traditional yogurt as a source of Lactobacilli and other lactic acid bacteria in Iran17. Rheology and Functionality of Ayran-A Yogurt Drink 18. Bulgarian yogurt-like product "katak"19. Brazilian yogurt-like product20. Dahi - an Indian naturally fermented yogurt 21. Beta-casomorphins in yogurt22. Lactose in yogurt23. Bacteria in yogurt and strain dependent effects on gut health24. Bioactive peptides in yogurt 25. Metabolomics as emerging strategy for investigation of yogurt components26. Oestrogenic compounds in yogurt27. Dairy, yogurt and cardiovascular health28. Role of yogurt in the nutrition and health of children and adolescents 29. Yogurt consumption and impact on bone health30. Yogurt, pre- and probiotics to reduce the progression of HIV

Nagendra P. Shah, B.V.Sc. & A.H. (Honours), M.Sc., Ph.D., CFS, FAIFST, FADSA, FIFT is currently Professor of Food Science at the University of Hong Kong, He served as a Professor at Victoria University, Melbourne, Australia, for over 20 years. Prof. Shah has a long and intensive research history in dairy foods and probiotics, prebiotics and functional foods.

"The book was designed to provide useful information for doctors, nutritionists and other professionals that work with public health, food industry, public policy and those who are dedicated to marketing and economics…Have a good reading of the book accompanied by a good yogurt!" (translation provided by author) --MilkPoint

• 1. Yogurt: historical background, popularity and global trade 2. An overview on yogurt production and composition  3. Stabilizers, colorants and exopolysaccharides in yogurt4. Microbiology of yogurt and bio-yogurts containing probiotics, and prebiotics 5. Other fermented dairy products: kefir and koumiss 6. Regulatory aspects of yogurt7. Omega-3 polyunsaturated fatty acids added to yogurt8. Yogurt with Plant Sterols and Stanols9. Potential applications of prebiotics to yogurt and impact on health10. Yogurt-like beverages made with cereals11. Preparation of Functional Yogurt Enriched with Olive Derived Products12. Carrot Juice Yogurts: Composition, Microbiology and Sensory Acceptance13. Fecal microbiota and probiotic yogurt intake14. Synbiotic yogurts and the elderly 15. Nunu: A West-African fermented yogurt-like milk product16. Traditional yogurt as a source of Lactobacilli and other lactic acid bacteria in Iran17. Rheology and Functionality of Ayran-A Yogurt Drink 18. Bulgarian yogurt-like product "katak"19. Brazilian yogurt-like product20. Dahi - an Indian naturally fermented yogurt 21. Beta-casomorphins in yogurt22. Lactose in yogurt23. Bacteria in yogurt and strain dependent effects on gut health24. Bioactive peptides in yogurt 25. Metabolomics as emerging strategy for investigation of yogurt components26. Oestrogenic compounds in yogurt27. Dairy, yogurt and cardiovascular health28. Role of yogurt in the nutrition and health of children and adolescents 29. Yogurt consumption and impact on bone health30. Yogurt, pre- and probiotics to reduce the progression of HIV

Nagendra P. Shah, B.V.Sc. & A.H. (Honours), M.Sc., Ph.D., CFS, FAIFST, FADSA, FIFT is currently Professor of Food Science at the University of Hong Kong, He served as a Professor at Victoria University, Melbourne, Australia, for over 20 years. Prof. Shah has a long and intensive research history in dairy foods and probiotics, prebiotics and functional foods.

"The book was designed to provide useful information for doctors, nutritionists and other professionals that work with public health, food industry, public policy and those who are dedicated to marketing and economics…Have a good reading of the book accompanied by a good yogurt!" (translation provided by author) --MilkPoint

• 1. Yogurt: historical background, popularity and global trade 2. An overview on yogurt production and composition  3. Stabilizers, colorants and exopolysaccharides in yogurt4. Microbiology of yogurt and bio-yogurts containing probiotics, and prebiotics 5. Other fermented dairy products: kefir and koumiss 6. Regulatory aspects of yogurt7. Omega-3 polyunsaturated fatty acids added to yogurt8. Yogurt with Plant Sterols and Stanols9. Potential applications of prebiotics to yogurt and impact on health10. Yogurt-like beverages made with cereals11. Preparation of Functional Yogurt Enriched with Olive Derived Products12. Carrot Juice Yogurts: Composition, Microbiology and Sensory Acceptance13. Fecal microbiota and probiotic yogurt intake14. Synbiotic yogurts and the elderly 15. Nunu: A West-African fermented yogurt-like milk product16. Traditional yogurt as a source of Lactobacilli and other lactic acid bacteria in Iran17. Rheology and Functionality of Ayran-A Yogurt Drink 18. Bulgarian yogurt-like product "katak"19. Brazilian yogurt-like product20. Dahi - an Indian naturally fermented yogurt 21. Beta-casomorphins in yogurt22. Lactose in yogurt23. Bacteria in yogurt and strain dependent effects on gut health24. Bioactive peptides in yogurt 25. Metabolomics as emerging strategy for investigation of yogurt components26. Oestrogenic compounds in yogurt27. Dairy, yogurt and cardiovascular health28. Role of yogurt in the nutrition and health of children and adolescents 29. Yogurt consumption and impact on bone health30. Yogurt, pre- and probiotics to reduce the progression of HIV