Formulation and Processing of Functional Yogurts: A Review


  • Arbër Hyseni Faculty of Technology and Technical Sciences, University "St. Kliment Ohridski” , Dimitar Vlahov, 1400 Veles, Republic of North Macedonia
  • Tatjana Kalevska Faculty of Technology and Technical Sciences, University "St. Kliment Ohridski” , Dimitar Vlahov, 1400 Veles, Republic of North Macedonia
  • Daniela Nikolovska-Nedelkoska Faculty of Technology and Technical Sciences, University "St. Kliment Ohridski” , Dimitar Vlahov, 1400 Veles, Republic of North Macedonia
  • Gordana Dimitrovska Faculty of Biotechnical Sciences, University “St. Kliment Ohridski”, Partizanska bb, 7000 Bitola, Republic of North Macedonia


Functional yogurt, Prebiotic Yogurt, Probiotic Yogurt, Synbiotic Yogurt


Functional food consumption is increasing due to its proclaimed health benefits. Yogurt is consumed worldwide as a fermented milk product, whereas the market for functional yogurts is growing with the development of new products. Functional yogurts are formulated by the addition of functional ingredients, making them beneficial for the host beyond normal nutrition. Prebiotic, probiotic, and synbiotic yogurts are important groups in functional yogurts. Prebiotic yogurts are formulated by the addition of food components that are nondigestive yet beneficial. Probiotic yogurts are formulated using probiotic starter cultures, which are so-called good bacteria for the human gastrointestinal tract. Synbiotic yogurts are formulated using pro- and prebiotics. Consumer acceptance is the main challenge for their development due to the effects on the rheology of the product and sensory characteristics of the functional yogurts.


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How to Cite

Arbër Hyseni, Tatjana Kalevska, Daniela Nikolovska-Nedelkoska, & Gordana Dimitrovska. (2022). Formulation and Processing of Functional Yogurts: A Review. International Journal of Sciences: Basic and Applied Research (IJSBAR), 65(1), 301–309. Retrieved from