Laszlo Baranyai

Conflicts of Interest The authors declare no conflicts of interest. Data Availability Statement Data sharing not applicable to this article as no datasets were generated or analysed during the current study. Supporting Information Filename Description joss70098-sup-0001-DataS1.xlsxExcel 2007 spreadsheet , 28.8 KB Data S1: joss70098-sup-0001-DataS1.xlsx. References , , , et al. 2023.

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1 Introduction Yogurt, traditionally a fermented milk product, can be derived from animal sources, such as cow, sheep, and camel milk, as well as plant-based alternatives like almond, coconut, and oat milk. This diversity is in response to growing consumer demand for lactose-free and vegan options (Lucey, and Singh 1997; Peng et al. 2009; Wang et al. 2025. Its ability to incorporate probiotics enhances its nutritional and physiological value (Loveday, Sarkar, and Singh 2013; Dantas et al. 2016).