 We know that calcium and especially yogurts are related to weight maintenance. We know that probably in some studies we have some relationship of losing weight but especially in weight maintenance. Obesity and weight control was a hot topic at the 2014 Experimental Biology Meeting. Because of their effect on satiety, fermented dairy products and particularly yogurts are an interesting option for losing weight. Almost 15 years ago Michael Zemel published a clinical trial in African-American demonstrating that there was a decrease of five kilos, almost five kilos of body fat in response to a one-year yogurt supplementation. The high content in calcium of food appears especially important in particular for individuals who carry a genetic vulnerability to developing obesity in type 2 diabetes. It seems if you have these predispositions to type 2 diabetes that then if you have calcium on top of that you can actually modulate your BMI with that. Actually, milk proteins could be the main contributors to prevent obesity because they hear very good at inducing satiation. There are data indicating that when yogurt is offered as a preload, a meal preload, there will be an impact on appetite sensation in a sense favoring facilitation of appetite control. And a study validated this preload strategy with a yogurt enriched in proteins. Recently we have tried to modify the structure of a yogurt formulation. The most significant manipulation that we were able to induce was related to the increase in the ratio of whey protein on casein, resulting in a significant decrease of almost 200 kilo calories at a subsequent lunch being consumed at libertum. So when we compare this number to the 60 calorie content of the yogurt, there was a compensation, a much greater compensation in energy intake suggesting a short term negative energy balance induced by yogurt consumption.