Yogurt is a fermented dairy product made through the lactic acid fermentation of milk by starter bacteria (Sahan et al. 2008). Known for its high protein and calcium content, Yogurt has long been recognised as a healthy food consumed worldwide. Despite its nutritional benefits, the high-fat content in certain yogurt products has raised concerns about their potential role in health issues such as obesity, diabetes, and cardiovascular diseases.

In response, health-conscious