2022 December Board Book

HUMAN HEALTH AND NUTRITION Yogurt Matrix: Benefits of Milk Composition and Structure

BACKGROUND: Dairy foods, especially yogurts, are associated with reduced disease risk for cardiometabolic disease, type 2 diabetes, and inflammation. Plant-based yogurt alternatives are increasing in popularity and are promoted as being equal to or better than dairy for providing health benefits. However, these plant-based yogurts have very different nutritional and structural properties than dairy yogurt and require further research. OBJECTIVES: To better understand how dairy yogurt and plant-based yogurts differ, this project will determine how those foods breakdown during digestion (stomach and intestine), impacting nutrient profiles and probiotic survival. To provide scientific evidence showing the benefits of a fermented dairy food matrix for delivering nutrients and probiotics. INDUSTRY BENEFIT: The major benefit of this project is to be able to expand marketing of milk and fermented dairy foods based on their nutritional and microbial properties. With a longer-term goal of increasing dairy yogurt demand and consumption.

Researcher: Timeline:

Maria Marco, UC Davis

2 Years: January 2022 – December 2023 CDRF Project total $97,228* (2022: $48,632 , 2023: $48,596 )

2023 CMAB Budget Request: $ 48,596

* This project was approved in the 2022 CDRF budget request and will fulfill its 2 nd year of research in 2023. It has a total cost of $194,456 over two years and is co-funded at a 50/50 split with National Dairy Council (NDC).

CDRF 2023 Proposed Projects and Budget Request