Looks like science has found Dracula’s preferred snack.

Researchers out of Ohio State University have discovered an unlikely food with the capabilities of dispelling dreaded garlic breath — something Italians know all too much about.

“Whole milk plain yogurt prevented almost all of the volatile compounds responsible for garlic’s pungent scent from escaping into the air,” the Buckeye school proudly announced of recent tests.

“Results showed that yogurt alone reduced 99% of the major odor-producing raw garlic volatiles,” according to the announcement. “When introduced separately, the fat, water and protein components of yogurt also had a deodorizing effect on raw garlic, but fat and protein performed better than water.” 

The dairy-based trapper of notorious stench could lead to a better understanding of certain foods that double as clove odor combatants.

“An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” said senior study author Sheryl Barringer, a professor of food science and technology.

“We know proteins bind flavor – a lot of times that’s considered a negative, especially if a food with high protein has less flavor. In this case, it could be a positive,” she added. 

Barringer and Ph.D. student Manpreet Kaur tested their thesis by putting an equal amount of raw garlic into glass bottles to trap concentrations of the sulfur-based odors that would be enough to be, as Ron Burgundy put it, a “formidable scent.”

Experimentation also found that items that contained “a higher quantity of butter fat” were “more effective at deodorization,” as were different types of whey, casein and milk proteins.

“I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well,” Barringer said.

She and Kaur also discovered that frying the flavor favorite “significantly reduces most of garlic’s odor-causing volatile compounds.”

Previously, Barringer noted that apples, mint, lettuce and milk were best at deterring the plant’s effects.

“With apples, we have always said to eat them immediately,” she said. “The same with yogurt is presumed to be the case – have your garlic and eat the yogurt right away.”

“Follow-up human breath tests” are currently in the planning phase at the university.