Lowfat Yogurt: Cultured Pasteurized Grade A Lowfat Milk

Lowfat yogurt is made by fermenting pasteurized lowfat milk with live bacterial cultures, typically *Lactobacillus bulgaricus* and *Streptococcus thermophilus*. These bacteria convert lactose (milk sugar) into lactic acid, which thickens the milk and gives yogurt its characteristic tangy flavor. The 'lowfat' designation means the yogurt contains 1% or 2% milkfat.

Manufacturers use lowfat yogurt as a base for flavored yogurts, parfaits, and frozen yogurt. Its creamy texture and mild tang also make it a popular ingredient in dips, dressings, and baked goods, where it can add moisture and richness.

Lowfat yogurt is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and probiotics, which are live microorganisms thought to benefit gut health. JECFA has evaluated yogurt and found it to be safe. While some studies suggest potential benefits for weight management and bone health, evidence is mixed, and it is not a cure for any disease.