Nonfat Yogurt Powder-heat-treated After Culturing

Nonfat yogurt powder is made from yogurt that has had its live bacterial cultures inactivated by heat after the culturing process. This heat treatment stops fermentation and makes the powder more stable. It is essentially dried, powdered nonfat yogurt.

Manufacturers add nonfat yogurt powder to provide a tangy, yogurt-like flavor and creamy texture to foods. It is often used in baked goods like cookies and biscuits, as well as in breakfast cereals and confectionery, to enhance taste and mouthfeel.

Nonfat yogurt powder is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of protein and calcium, common nutrients found in dairy. Regulatory bodies like JECFA and EFSA have evaluated yogurt and its components, generally considering them safe for consumption. There are no widespread controversies or significant health concerns associated with its typical use in foods.