We are excited to be embarking on a new project funded by the California Dairy Research Foundation and the National Dairy Council to compare yogurt and plant-based yogurt products for their digestibilty and delivery of probiotic bacteria to the digestive tract. This project is being conducted together with Professor Gail Bornhorst (FST and BAE, UC Davis). We hope to begin to understand the similarities and differences in how the nutrients and microbes in these foods are made bio-available during digestion in the stomach and small intestine.