Plain Lowfat Yogurt

Plain lowfat yogurt is a dairy product made from milk that has had most of its fat removed and has been fermented by live bacterial cultures, typically *Lactobacillus bulgaricus* and *Streptococcus thermophilus*. The fermentation process converts lactose (milk sugar) into lactic acid, which gives yogurt its tart flavor and helps preserve it. It is a good source of protein and calcium.

Manufacturers use plain lowfat yogurt as a base for smoothies, dips, and dressings due to its creamy texture and tangy taste. It can also be used in baking as a substitute for sour cream or buttermilk, adding moisture and richness. Its versatility makes it popular in both sweet and savory applications.

Plain lowfat yogurt is generally recognized as safe (GRAS) by the FDA. It is a nutrient-dense food, providing protein, calcium, and probiotics which may support gut health. International bodies like EFSA have also evaluated yogurt and its components. At typical consumption levels, it is considered a healthy part of the diet.