Յոգուրտի բուժիչ հատկությունները և պատմությանը հայտնի յոգուրտի ազդեցությունը
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Alcock, Joan Pilsbury (2006). Food in the Ancient World. Greenwood Publishing Group. էջ 83. ISBN9780313330032. «Curdled milk (oxygala or melca), probably a kind of yogurt, was acceptable because it was easier to digest. Even so, it was still to be mixed with honey or olive oil. Columella gave instructions on how to make sour milk with seasoning into ...»
Hoffman, Susanna (2004). The Olive and the Caper: Adventures in Greek Cooking. Workman Publishing. էջ 471. ISBN9780761164548. «...something like yogurt was known to Greeks since classical times—a sort of thickened sour milk called Pyriate or oxygala. Oxi meant "sour" or "vinegar"; gala, "milk". Galen says that Oxygala was eaten alone with honey, just as thick Greek yogurt is today.»
