Low Fat Yogurt

Low-fat yogurt is a dairy product made by fermenting milk that has had most of its fat removed. This fermentation is done using live bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus. The process gives yogurt its characteristic tangy taste and thick consistency.

Manufacturers use low-fat yogurt as a base for many products due to its creamy texture and mild flavor. It's commonly found in yogurt cups, frozen yogurt, dips, and as an ingredient in baked goods and dressings. It provides a source of protein and calcium while reducing the fat content.

Low-fat yogurt is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and probiotics, which are beneficial live bacteria that may support gut health. International bodies like JECFA have evaluated yogurt and its components. Consuming low-fat yogurt can be part of a balanced diet, contributing to nutrient intake without the higher fat content of whole-milk versions.