Nonfat Yogurt: Cultured Grade A Non Fat Milk

Nonfat yogurt is made from milk that has had almost all of its fat removed. It is cultured with live bacteria, typically strains of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars into lactic acid, giving yogurt its characteristic tangy flavor and thick texture.

Manufacturers use nonfat yogurt as a base for many yogurt products, including Greek-style yogurt, frozen yogurt, and yogurt drinks. Its low-fat content makes it a popular choice for consumers seeking lighter options, and it provides a creamy texture and tangy flavor to a variety of foods.

Nonfat yogurt is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of protein, calcium, and probiotics, which are live microorganisms that may benefit digestive health. The World Health Organization (WHO) and the European Food Safety Authority (EFSA) have evaluated probiotics, recognizing their potential health benefits. Consuming nonfat yogurt as part of a balanced diet is associated with positive health outcomes, though individual responses to probiotics can vary.