For centuries, yogurt has been known as a healthy food. Now, new checkoff-funded research aims to make it even healthier.

Through a process known as gene mapping, researchers at the Minnesota-South Dakota Dairy Foods Research Center have discovered a way to increase the longevity of the beneficial bacterial culture in yogurt.

Bifidobacterium longum, the main bacteria in yogurt, has been found to keep the intestinal tract healthy and even to help prevent colon cancer. However, in the past, these beneficial bacteria sometimes expired by the time the product reached consumers, thereby limiting its health benefits. The new research helps these bacteria maintain their beneficial properties after the yogurt leaves the grocery store.

"This new step forward in yogurt research will help establish the importance of including this nutritious dairy food in the diet of more Americans," said Lloyd Metzger, director of the Minnesota-South Dakota Dairy Foods Research Center in St. Paul. "The bottom line is that more health-conscious consumers will have another reason to choose dairy products when shopping in the grocery store."

According to the USDA, per capita consumption of yogurt increased by 5.7 percent from 7 pounds to 7.4 pounds in 2002, the last year for which information is available. Hopefully, this new research will push that figure even higher.

The research was funded by checkoff dollars from the Midwest Dairy Association, a non-profit organization funded by dairy producers.

Midwest Dairy Association

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Research aims to increase yogurt’s health value

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