Yogurt as we know it today actually has a very long history. Yogurt is one of the fermentation products with sour and sweet taste. In some countries, it was known as the yogurt different, for example Jugurt (Turkey), Zabady (Egypt, Sudan), Dahee (India), Cieddu (Italy), and Filmjolk (Scandinavia).
Yogurt contains live bacteria as probiotics, ie microbes from foods that are beneficial for micro flora in the digestive tract. So far the type most common probiotics are lactic acid bacteria belong to the Lactobacillus bulgaricus, Streptococcus themophilus, and Lactobacillus casei.
The concept of probiotics has been known since 2000 years ago. It is said that history, merchants from Turkey carrying milk in a bag of sheep intestines as the journey. Because the sun and exposed to the cold desert milk gradually turned into a solid mass. It was also changed, to be sour but very refreshing.
In India, since ancient yogurt is used as an upset stomach. It added that the Middle Eastern people are familiar with the yogurt since 4000 years ago. Since centuries ago, even, Persian women using yogurt to mask the beneficial of wrinkles delay. Until now these benefits can still be felt.
New since the early 19th century, the benefits of yogurt can be scientifically proven by Ilya Metchnikoff, a Russian scientist who worked at the Institute Pasteur, Paris. Metchnikoff get, the Bulgarian who has a habit of eating yogurt (fermented milk) remained healthy in old age.
Since then various studies about the benefits of fermented milk continues investigated. Metchnikoff himself eventually awarded the Nobel Prize, and since then fermented milk products continue to be developed.
Known fermented milk containing lactic acid bacteria are able to increase employment galactosidase enzyme which facilitates digestion of lactose in the intestine, improve nutritional quality, lower blood cholesterol, and prevent cancer and overcoming diarrhea.