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Consumption of dairy products has been increasing worldwide, mainly in developing countries and emerging economies (Gandhi & Zhou, 2014; Lagrange et al., 2015). Fermented dairy foods as yogurt are an opportunity to counter deficiencies in nutrients intake as a good source of calcium, protein, and live bacteria, providing health benefits to the host. In the same way, dairy products as yogurt also contain considerable amounts of other macronutrients, vitamins, and minerals, being in general nutrientdense foods, where yogurt is as well a vehicle to fortification and a tool to improve nutrient deficiencies of vitamin D. Additionally, the nutritional value is especially high relative to cost (Gómez-Gallego et al., 2018). Yogurt consumption appears to be linked to healthier dietary patterns, adequate nutrient intake, and wellbeing lifestyles as well (Marette et al., 2017). Yogurt, as considered as a functional food, is clearly identified by urban Mexican consumers who identify this kind of foods with energy supplement, self-satisfaction, and body care, besides nutrition and economics (Rojas-Rivas et al., 2018). In this view, is important to increase consumption of foods with additional functions, like yogurt and other dairy products, to mitigate the spectrum of metabolic alterations associated to obesity to help the improvement of the dietary habits of the population and assist to fighting this worldwide public health problem (Tovar & Herrera, 2017).