Lowfat Yogurt
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What it is
Lowfat yogurt is a dairy product made by fermenting milk that contains a reduced amount of fat. The fermentation process is carried out by specific live bacterial cultures, typically *Lactobacillus bulgaricus* and *Streptococcus thermophilus*, which convert lactose (milk sugar) into lactic acid. This process gives yogurt its characteristic tangy flavor and thick texture.
Why it's used
Lowfat yogurt is used as a base for many dairy products, including flavored yogurts, frozen yogurt, and yogurt-based dips and sauces. Manufacturers often add sweeteners, flavors, and fruit purees to create a wide variety of consumer products. Its creamy texture also makes it a popular ingredient in smoothies and baked goods.
Health notes
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. International bodies like JECFA have evaluated yogurt and its components. While generally considered healthy, some individuals may experience digestive upset from dairy products.
Allergen info
Lowfat yogurt is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.