 Thank you very much. It's quite difficult to summarize about 10 presentations in 10-15 minutes, but I'll give it a try. I would like to also thank Natalie Rolf-Piddesen for typing and helping the last hours to get the highlights out. But it's our responsibility and maybe we have missed essential issues, but that can be discussed at the break. So we started this morning with the origins of yoghurt and in this presentation we learned that about 5,000 years before Christ that yoghurt was first used and there was thought of a possibility of a medicine at that time. And in the beginning of the 20th century the modern history of yoghurt started also by the work of Metshnikov and the Pasteur at the Pasteur Institute and also identifying the responsible micro-organisms for yoghurt. And today yoghurt is seen as an essential nutrient source. It is high bioavailable. It has a nice calcium content. It is very relevant in cases of lactose intolerance. It contains probiotics, add fruits, fiber, or minerals can be added and it can be used as a healthy breakfast or a healthy snack habit. And if you look at the user profile we learned that there are very different patterns in the world and Brazil was given as an example where we could see that nowadays, at least in Brazil, especially young people, female people with a high social economic status and in general a healthy lifestyle are using yoghurt and that might be changed, hopefully, in the future because of the richness of the product. Then we listened to yoghurt in relation to appetite control and indeed yoghurt could play a role in appetite control through different mechanisms, through different ways. First, maybe the replacement of less healthy foods. It provides essential nutrients like calcium. Calcium could be indeed implicated in the way it can control appetite. Then the same holds for protein and there were interesting primary preliminary results that 20 grams of protein yoghurt would use this hunger, increased fullness and delayed subsequent eating compared to a regular yogurt. And then it could also be through impact of the food matrix where the casein-way ratio is important here in relation to appetite control, but also adding fiber and maybe other probiotics could help in weight management. And then it could be a factor of microorganisms having impact on the microbiota and it was shown by the speaker that energy, that early findings which support weight loss by Zemmel were also confirmed, be it in epidemiological studies by Mozaverian, with the Harvard cohorts and also with the Framingham study by Wang, where it could be shown that yoghurt is in cohort study is related to body weight stability. Then we went to the metabolic diseases in European adolescence and the impact of yoghurt. Facts that were present in literature on dairy is that in adults, in adolescence, no or inverse associations with indicators, indicators of adiposity have been published and the Helena study there is contributing new facts in ten European cities, nine countries in adolescence, 511 adolescents, we learned that yoghurt milk and yoghurt-based beverages are inversely associated with a number of anthropometric measures like BMI, waste circumference, some of skin folds, but also CVD scores, but the latter only in girls. Then the role of milk protein in elderly. We picked out a number of highlights that it is important to consider muscle strength and physical function as the main target and not so much muscle mass and it could be that protein intake stimulates the muscle protein turnover and thereby is implicated in muscle strength. We learned that protein prevents bone mineral, density has CVD benefits and we also the issue of the quality of proteins, the quantification of the protein quality was addressed through the discussion on DA's and in fact that should result in a true ideal digestibility of indispensable amino acids. But what was also said is that of course this DA should be validated to functional outcomes and there were two examples where this has already shown nice results, namely that muscle protein synthesis of whey in this study showed better results than in soy and the second example which was shown is that less caloric intake with intake it was shown that there was less caloric intake with the intake of high quality proteins compared to low quality proteins and the discussion goes now that the optimal intake of protein is probably for elderly not so much the 0.8 grams per kilogram per day but probably more in the direction of 1.5 Then the issue of yogurt proteins in relation to musculoskeletal health was addressed and we picked out two important issues higher intake of protein and vitamin D levels are associated with higher muscle mass and strengths and also improved bone health and these effects positive effects of a casein supplementation was shown in hip fracture patients the effect was also seen in a serum IGF-1 and It was related as well to a functional parameter namely low risk of falling in case of a 20 gram of protein on a daily basis And then the second part of the presentation was on the recommendations from the EU Esquio the European society and economic aspects of osteoporosis and osteoarthritis and it the recommendations are for elderly about say 100 milligrams per day of calcium 800 international units per day for vitamin D high quality protein especially from dairy one gram per kilogram body weight and regular physical exercise and These intakes mentioned here these recommendations could come either from normal foods from fortified dairy foods are from supplements and Then the studies on yogurt in relation to incident type 2 diabetes First is the epic interact study was Discussed this is published in the AGCN in 2012 There were in this huge cohort of over 300,000 subjects 12403 incident cases the 12 years of follow-up and it was shown the total dairy milk yogurt plus thick fermented dairy cheese no significant association Often close to null findings, but for the combined fermented dairy The hazard ratio was 0.88 and it was statistically significant and in the Norfolk epic study, which has much better of I should say better, but yeah better data on diet and Covered 892 cases 11 years follow-up published in diabetes the logia in 2014 it was shown that yogurt in the highest versus the lowest startile of intake was Associated with a hazard ratio of 0.7 to and was statistically significant moreover low fat fermented dairy Products had a hazard ratio of 0.76 was also significant And this is in line with previous studies as mentioned here with tongue with heo and his own all Published and if you would translate these Observational epidemiological findings to public health. It would mean that you would have to eat 125 grams of yogurt per week In and that would be associated with a 28% risk reduction of type 2 diabetes it was also mentioned that in fact in terms of Providing evidence for beneficial effects of yogurt we we it's very difficult to rely on intervention studies Because they are costly with hard endpoints and maybe even not possible So we need to have this kind of studies and and also learn about mechanisms to Be convinced that it's it's very good to eat yogurt and then The two final presentations we put The two presentations on the microbiota we put together and put it in a say perspective in relation to gut microbiota it's in fact new evidence coming up and Again here we there is clearly a potential influence of obesity and diet on gut microbiota Altering the host metabolic potential We learned from the experiments. We saw that gut microbiota might increase the harvest of energy from the diet It might have influence on gut permeability and fat deposition in the adipose tissue and the liver But the question is of course, what does it mean for mentored? What does this mean for fermented dairy products? Is this and also is there a possibility that these dairy products could also modulate gut microbiota? I think new Research is of yeah research is necessary on this issue and then the second Certain lactobacilli and our bifidobacteria and we have heard a number of Lactobacillus amnosus for example may attenuate stress response of the EPA axis it could reduce anxiety-like behavior. I Have to say it's often studied in of course in animal studies But some human studies are very promising in this respect and also these Lactobacillus bifidobacteria might prevent behavioral changes associated with autism But again here How would this relate to fermented dairy products? What would be the influence on behavior and mood? And then finally the presentation on sustainability. We picked out five highlights Food security is really Already now a challenge, but in the future it will be a massive challenge Related to energy to food to water availability versus climate change What we heard is that the livestock is providing 17% of the daily energy 35% of the daily protein in the human diet and we also Understood that a nutrient richness of milk helps Minimizing carbon footprint of a diet and as an example one gram of milk versus 2.5 grams of wheat would be needed to fulfill the indispensable amino acid and Nitrogen requirements that's quite a difference and then Energy and protein efficiency of the dairy cow is in the Netherlands around 25 percent and the return And the return on the human edible part more than 400 percent I should say in the Netherlands not the first part but second part and It's also important to realize especially in countries like India Vietnam etc That the increase in the milk production improves sustainability. There is clearly a lower greenhouse gas emission This is what we picked out But you have made picked out several other issues because I think it was a very attractive program where we have listened to Thank you very much