Low Fat Yogurt: Cultured Pasteurized Grade A Low Fat Milk

Low-fat yogurt is made from milk that has had most of its fat removed. The milk is pasteurized, then a bacterial culture is added to ferment the milk sugars into lactic acid, giving yogurt its characteristic tangy flavor and thick texture.

Manufacturers use low-fat yogurt as a base for flavored yogurts, dips, and dressings. Its creamy texture and mild flavor also make it a good ingredient in baked goods and frozen desserts.

Low-fat yogurt is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and probiotics, which are beneficial bacteria that may support gut health. The WHO/IARC has not classified low-fat yogurt. Evidence on the health effects of consuming low-fat dairy products is mixed, with some studies suggesting benefits for weight management and bone health, while others show no significant effect.