Nutritional value, probiotic potential and health benefits of traditional fermented dairy foods, Dahi and Yogurt: A comprehensive review

Smart dairy products, particularly yoghurt (dahi), have garnered significant attention for their nutritional and functional health benefits. In Bangladesh, where dairy consumption is integral to traditional diets, yoghurt plays a crucial role in promoting overall well-being. This review explores various aspects of yoghurt, including its ingredients, types, manufacturing process, and nutritional composition, with a special emphasis on probiotics that contribute to its health benefits. Yoghurt is a rich source of essential nutrients, including proteins, vitamins, minerals, and bioactive compounds, making it a valuable dietary component. The presence of probiotics in yoghurt enhances gut microbiota balance, which is associated with numerous health benefits. This paper critically examines the effects of yoghurt consumption on various health conditions, including diabetes, cardiovascular diseases, cancer, bone health, obesity, and gastrointestinal disorders. Research suggests that regular consumption of yoghurt can help regulate blood sugar levels, improve heart health by reducing cholesterol and blood pressure, support bone strength through calcium and vitamin D, aid in weight management, and enhance digestive health. Additionally, its role in reducing cancer risk through anti-inflammatory and immune-modulating effects is explored. While yoghurt offers many health benefits, its effectiveness depends on factors such as type, processing methods, and probiotic content. This review highlights the importance of incorporating yoghurt into the Bangladeshi diet as a functional food while emphasizing the need for future research on its long-term health effects. Understanding the nutritional and therapeutic potential of yoghurt can help optimize dietary recommendations and public health strategies for a healthier population.