The article reviews the history of yogurt and notes that yogurt has been part of the human diet for several millennia and goes by many names throughout the world. It focuses on global origins and microbiological discoveries but does not mention any specific history of yogurt being introduced to Colombia or the timing of such an introduction.

This chapter presents a global history of yogurt as an ancient fermented milk, noting that it became the object of scientific study only in the early 20th century, when researchers such as Stamen Grigorov (1905) identified the bacteria responsible for fermentation. It describes the worldwide spread and industrialization of yogurt during the 20th century, but does not mention a specific date or process for its introduction into Colombia. The text emphasises that yogurt’s diffusion into different regions was gradual and linked to broader industrial and nutritional trends rather than a single introduction event in one country.

The review states: "Yogurt has been a part of the human diet for several millennia and goes by many names throughout the world. The word 'yogurt' is believed to have come from Turkey..." and explains that references to health-promoting properties of yogurt date back to 6000 BC in Indian Ayurvedic scripts. It does not give any country-specific introduction dates for Latin American nations such as Colombia.

The article recounts the founding of the Colombian dairy company Colanta: "Fue fundada en el año 1945 por los inmigrantes suizos Walter Gogel y Max Banzinger, que llegaron al país con el fin de iniciar una nueva vida... Los dos hermanos suizos iniciaron fue con quesos y aprovechando el suero. El yogur vino mucho después." This indicates that in at least one major Colombian dairy enterprise, yogurt production started only sometime after 1945, suggesting yogurt was introduced into their product line in the mid‑20th century or later.

A Spanish-language TV segment on the history of yogurt describes how yogurt became industrialized and spread from Europe to other markets in the 20th century. It notes that Isaac Carasso created the Danone brand in Barcelona in 1919 and that yogurt was first sold in pharmacies and by mail before becoming a mass‑market product later in the century. The segment implies that the spread to international markets such as the Americas occurred after this industrial expansion, placing the introduction to new countries, including Latin American ones, within the 20th century.

This page describes yogurt’s ancient origins and notes that "Yogurt was introduced to the United States in the first decade of the twentieth century" and credits Isaac Carasso with industrialization in Barcelona in 1919 and later expansion to France and the U.S. It does not mention Colombia or provide a specific date or narrative for yogurt’s introduction there.

Wikipedia’s Spanish entry on yogurt explains the product’s global spread: "Este lácteo se introdujo en Estados Unidos durante la primera década del siglo XX, influenciado por el libro de 1908 The Prolongation of Life... de Élie Metchnikoff." It also notes industrial production starting in Europe in the early 20th century. Although it does not mention Colombia specifically, it situates yogurt’s arrival in the Americas within the 20th century, after its popularization and industrialization in Europe.

This Chilean dairy-sector article recounts that yogurt originated in Sumeria (ancient Mesopotamia) more than 4000 years ago and became popular in Central Europe at the beginning of the 20th century, largely due to the work of microbiologist Ilya Ilyich Metchnikov. It describes industrial production starting in Barcelona in 1917 and the establishment of the first American yogurt industry in New York in 1942, with widespread household consumption by the 1950s. The piece does not mention Colombia or give any date for yogurt’s introduction there, instead presenting a general global and European-American history.

Harvard’s Nutrition Source explains that yogurt is "a staple food in several cultures, originating from countries in Western Asia and the Middle East" and discusses its global cultural history and microbiology. The article does not address when yogurt reached individual Latin American countries, and there is no reference to Colombia’s first introduction or a specific century for that event.

A Chilean dairy industry blog on the "Historia y origen del Yogurt" states that yogurt became popular worldwide in the 20th century: "Se popularizó mundialmente en el siglo XX gracias al bacteriólogo ruso Méchnikov..." It adds that Isaac Carasso began industrial production in Barcelona in 1917 and that Danone’s products entered the U.S. market in the 1940s, with mass retail expansion from the 1950s onward. This chronology supports that many countries, including Latin American ones such as Colombia, received yogurt as an industrial and commercial product during the 20th century rather than earlier.

This article from a Colombian livestock and dairy-focused outlet explains that yogurt likely originated in Sumeria 4000–5000 BCE and became popular in Central Europe at the beginning of the 20th century, thanks to Metchnikov, who associated yogurt consumption with longevity in the Caucasus. It describes how yogurt gained a privileged place "in every home in the world" as a result of 20th-century scientific and industrial developments. However, the text does not provide any specific account of when yogurt was first commercially or culturally introduced in Colombia, despite being hosted on a Colombian site.

BC Dairy’s short history of yogurt traces its origins to Mesopotamia and Turkey, notes its spread to Europe (including King François I of France in 1542) and its commercialization by Isaac Carasso in Spain and France, later moving to New York. The narrative discusses global popularity and North American introduction, but does not mention Colombia or provide any detail on yogurt’s first appearance there.

A Colombian agribusiness report on the rise of Greek yogurt notes: "En Colombia, el yogur griego es un producto relativamente nuevo en el mercado... Fue introducido en el país en el año 2012, principalmente por marcas internacionales." Although this refers specifically to Greek‑style yogurt, it shows that specialized yogurt varieties are very recent; basic yogurt had existed in Colombia before, consistent with a 20th‑century introduction and later diversification of sub‑types like Greek yogurt.

This Spanish-language blog post gives a general account of yogurt’s origin, situating it in Turkey or the Balkans and Asia Central, and notes that at the beginning of the 20th century it was discovered that yogurt contained bacteria that converted lactose into lactic acid, preventing harmful intestinal bacteria and providing B vitamins. It frames the early 20th century as the period when yogurt began to be scientifically understood and more widely adopted. The article is a general history and recipe and does not discuss Colombia specifically or indicate when yogurt arrived there.

A Colombian food‑industry magazine article on Greek yogurt’s launch states that Alpina introduced Greek yogurt locally in September 2013, describing Colombia as "una categoría nueva" in that segment. The story presumes that traditional yogurt was already present in Colombia, likely for decades, before the new sub‑category appeared, which aligns with yogurt’s broader adoption during the 20th century in Latin America.

Longley Farm’s history piece explains that yogurt has its origins in Turkey and that its bacteria were identified in the 20th century, leading to commercialization in Europe. It discusses Danone and other brands but offers no information on Latin American markets or when yogurt was first introduced to Colombia.

This discussion of Colombo yogurt notes that Colombo "got its start in 1929" when Armenian immigrants began selling yogurt in Andover, Massachusetts, and that it was the first U.S. yogurt brand. The focus is on the United States and a brand named "Colombo"; it is not about the country of Colombia, and it gives no indication about yogurt’s introduction to Colombia as a nation.

A Colombian Instagram reel promoting "el yogur más natural de Colombia" from Ubaté describes the product as part of the region’s contemporary dairy culture and tradition. While not giving a precise historical arrival date, it reflects that yogurt is now a well‑established dairy product in Colombia, consistent with its introduction during the 20th century and subsequent integration into local dairy practices.

This article from a Spanish organic dairy producer reviews the global origin and evolution of yogurt, stating that it reached Western Europe by the 16th century and gained unstoppable popularity in Europe at the beginning of the 20th century, especially after the work of Elie Metchnikoff in 1908. It describes yogurt’s initial sale in pharmacies as a "new and effective medicine" and its later perception as a nutritional complement. The narrative is focused on Europe and does not refer to Colombia or Latin America, offering no direct evidence for the timing of yogurt’s introduction in Colombia.

A Colombian innovation‑story article on Greek yogurt’s success in discount chains D1 and Ara recounts how the product "conquistó Colombia" in the 2010s, emphasizing that this style of yogurt is novel compared with existing traditional yogurt. The narrative assumes yogurt had already been part of the Colombian market, which is consistent with a 20th‑century initial introduction followed by recent innovation in formats and branding.

McGill’s "A Cultural History of Yogurt" recounts the spread and commercialization of yogurt in Europe and the United States via Danone/Dannon, noting Isaac Carasso’s work in Barcelona and Daniel Carasso’s move to the U.S. during World War II. The article covers the broader cultural trajectory of yogurt but does not mention South America or Colombia, nor any specific timeline for yogurt’s introduction there.

An Instagram reel highlighting "el yogur griego de Cogua" in Colombia presents Greek yogurt as a specialty product offered by local producers such as "La Vaca 7 Colores" and mentions "yogur tradicional" alongside it. This distinction between traditional yogurt and newer Greek yogurt suggests that traditional yogurt had been present in Colombia before Greek yogurt’s arrival, consistent with a 20th‑century introduction of yogurt in general.

This YouTube video in Spanish, "THE HISTORY OF YOGURT", narrates that yogurt has a long tradition in regions such as Central Asia and India and that its introduction into the West was gradual, with early records dating from around the 10th century when European travellers noted this fermented milk. It says that at the end of the 19th and beginning of the 20th century, Elie Metchnikoff promoted yogurt’s health benefits, leading to its popularization in Europe, and that production and consumption in the West expanded significantly throughout the 20th century, with companies like Danone playing a major role. The video does not mention Colombia specifically or provide a date for yogurt’s first appearance there.

This discussion notes that "Colombo is the first yogurt brand in the USA" and that the company was founded by immigrants. It also mentions that the origin of yogurt is widely accepted to be in the region covering modern-day Turkey and Greece, and that the etymological origin of "yogurt" is Turkish, with "yoğ / yoğun" meaning "dense" or "concentrate."

The article "What is Yogurt?" describes yogurt’s origins in Turkey and its broader history, including scientific study of yogurt bacteria around 1900 and development of direct-set cultures for commercial creameries. The content is general and global; there is no mention of Colombia or a date when yogurt was first introduced in that country.

A Facebook post about "Colombo" identifies it as the first yogurt brand in the USA, founded by emigrants from Western Armenia, and describes how Colombo yogurts became popular in the 1940s–1960s. This concerns a brand named "Colombo" in the United States and does not provide historical information about yogurt in Colombia (the country) or its first introduction there.

This Facebook post titled "Historia del yogur" describes yogurt as one of the most ancient foods known and notes that at the beginning of the 20th century it was discovered that yogurt contained bacteria capable of converting milk sugar (lactose) into lactic acid, preventing harmful intestinal bacteria. It presents yogurt’s modern history as tied to early 20th-century scientific research. The post is general and anecdotal, without any reference to Colombia or a specific chronology of its introduction into that country.

This short-form TikTok video "Historia del Yogur: Más de 4000 Años de Tradición" asserts that yogurt has more than 4000 years of history, originating from accidental fermentation of milk in a desert context, and briefly outlines its evolution over millennia. The content is very general and does not identify when yogurt reached specific countries such as Colombia, nor does it give documentation or dates for the product’s introduction into Latin American markets.

This general-history piece notes that yogurt "goes by many names throughout the world" and that the term "yogurt" comes from Turkish; it mentions historic references in Indian Ayurvedic texts and modern microbiological work, but provides no country-specific details about Colombia or South America. It does not state when yogurt was introduced into Colombia.