Yogurt has a long history and its benefits have been valued by many people, particularly those with gastrointestinal problems. The production behind yogurt is well understood, allowing for improvements and advancements in both the quality and efficient manufacturing of the product. Improving the health potential of yogurt has become a popular field, and for industrial reasons, enhancing the taste and texture, as well as storage life of yogurt is an appealing advancement for yogurt consumers. Yogurt in its basic form is a very eco-friendly product, as humans are essentially consuming the waste products of acidic fermentation. Additionally, the unique taste, texture, and potential for even better health benefits make yogurt an attractive food for people of many cultures.