Yogurt: Cultured Pasteurized Grade-a Nonfat Milk

Yogurt is a dairy product made by the bacterial fermentation of milk. The bacteria produce lactic acid, which causes milk protein to coagulate, resulting in yogurt's characteristic texture and tangy flavor. It is typically made from pasteurized milk, often from cows, and is considered a good source of protein and calcium.

Yogurt is primarily consumed as a food on its own or used as an ingredient in various dishes. Manufacturers add it to products like dips, sauces, and baked goods for its creamy texture, tangy flavor, and probiotic content. It is a staple in breakfast foods, snacks, and desserts.

Yogurt is generally recognized as safe (GRAS) by the FDA. It is a source of beneficial probiotics, which may support gut health. Regulatory bodies like EFSA have evaluated dairy products, and while specific evaluations of yogurt's health benefits are ongoing, it is widely considered a nutritious food. Some individuals may experience digestive discomfort from lactose if they are lactose intolerant.