Yogurt,　as　a　globally　prevalent　fermented　dairy　product,　is　renowned　for　its　substantial　nutritional　value　and　a　myriad　of　health　benefits,　particularly　pertaining　to　the　digestive　system.　This　narrative　review　elucidates　the　latest　advancements　in　yogurt　development　from　2019　to　2024,　addressing　aspects　of　microbiological　safety,　quality,　functionality,　sensory　evaluation,　and　consumer　perceptions　across　diverse　protein　sources.　The　intrinsic　quality　of　yogurt　is　notably　influenced　by　its　primary　ingredient,　milk,　traditionally　derived　from　animals　such　as　cows,　goats,　and　sheep.　In　recent　years,　plant-based　yogurt　(PBY)　have　emerged　as　a　popular　alternative　to　traditional　dairy　yogurts,　that　are　made　from　plant　sources　and　offer　similar　textures　and　flavors,　catering　to　those　seeking　nondairy　options.　This　discussion　encompasses　the　advantages　and　limitations　of　various　sources　and　explores　methodologies　to　enhance　yogurt　quality　using　these　diverse　sources.　Ensuring　the　microbiological　safety　of　yogurt　is　thus　paramount　to　its　quality,　as　it　involves　both　preventing　the　presence　of　harmful　pathogens　and　managing　spoilage　to　maintain　freshness.　This　article　encapsulates　the　potential　hazards　and　corresponding　antibacterial　strategies　that　safeguard　yogurt　consumption.　These　strategies　include　the　use　of　natural　preservatives,　advancements　in　packaging　technologies,　and　the　implementation　of　stringent　hygiene　practices　throughout　the　production　process.　Moreover,　the　quality　of　yogurt　is　dependent　not　only　on　the　source　but　also　on　the　fermentation　process　and　additional　ingredients　used.　By　addressing　both　the　prevention　of　pathogen　contamination　and　the　control　of　spoilage　organisms,　this　article　explores　comprehensive　approaches　but　also　examines　the　use　of　high-quality　starter　cultures,　the　role　of　prebiotics　in　enhancing　probiotic　efficacy,　and　genetic　advancements,　as　well　as　improvements　in　the　overall　nutritional　profile　and　shelf　life　of　yogurt.　Techniques　to　improve　texture,　flavor,　and　nutrient　content　are　also　discussed,　providing　a　comprehensive　overview　of　current　quality　enhancement　methods.　This　analysis　delves　into　the　intricate　mechanisms　underpinning　probiotic　development,　including　the　roles　of　prebiotics,　supplementary　starter　cultures,　and　genetic　factors　that　facilitate　probiotic　proliferation.　These　benefits　include　improved　digestive　health,　enhanced　immune　function,　and　potential　reductions　in　the　risk　of　certain　chronic　diseases.　Beyond　quality　and　functionality,　the　sensory　evaluation　of　yogurt　remains　crucial　for　consumer　acceptance.　In　recent　years,　the　incorporation　of　diverse　additional　ingredients　into　yogurt　has　been　observed,　aimed　at　augmenting　its　sensory　attributes.　This　examination　reveals　these　ingredients　and　their　respective　functions,　such　as　natural　flavorings,　sweeteners,　and　texturizing　agents,　with　the　ultimate　goal　of　enhancing　overall　consumer　satisfaction.　Consumer　preferences　exert　a　profound　influence　on　yogurt　production,　rendering　the　understanding　of　customer　opinions　essential　for　devising　competitive　industry　strategies.　This　article　consolidates　consumer　feedback　and　preferences,　striving　to　elevate　yogurt　quality　and　promote　dietary　diversity.　The　analysis　includes　trends　such　as　the　growing　demand　for　organic　and　nondairy　yogurts,　the　importance　of　sustainable　practices,　and　the　impact　of　marketing　and　packaging　on　consumer　choices.　This　comprehensive　overview　serves　as　a　valuable　reference　for　the　dairy　industry　and　researchers　dedicated　to　the　advancement　of　yogurt　development.　©　2025　American　Dairy　Science　Association