Yogurt: Cultured Pasteurized Grade A Organic Nonfat Milk

Yogurt is a dairy product made by the bacterial fermentation of milk. Bacteria used to make yogurt are known as 'live and active cultures.' It is typically made from pasteurized milk, which is then heated to kill any harmful bacteria. Cultures are added, and the milk is incubated at a specific temperature for several hours.

Yogurt is often consumed on its own or used as an ingredient in a variety of dishes. Manufacturers add it to foods like smoothies, dips, and baked goods for its tangy flavor and creamy texture. It can also act as a thickener and a source of protein.

Yogurt is generally recognized as safe (GRAS) by the FDA. The live and active cultures in yogurt are often associated with potential benefits for gut health, though research is ongoing. JECFA has evaluated yogurt and its components. It is a source of calcium and protein, which are important nutrients.