Yogurt: Cultured Pasteurized Nonfat Milk

Yogurt is a dairy product made by the bacterial fermentation of milk. The bacteria produce lactic acid from the milk, which causes milk proteins to denature and thicken, producing yogurt's characteristic texture and tangy taste. It is typically made from pasteurized milk, often skimmed or low-fat.

Yogurt is primarily consumed as a food itself, often flavored with fruit or sweeteners. It is also used as an ingredient in smoothies, dips, dressings, and baked goods. Its creamy texture and tangy flavor make it a versatile addition to many dishes.

Yogurt is considered a nutrient-dense food, providing protein, calcium, and vitamin D. The fermentation process can also introduce live and active cultures, which are probiotics that may benefit gut health. The FDA considers yogurt made with live and active cultures to be a safe and nutritious food. JECFA and EFSA have evaluated yogurt and its components, recognizing its nutritional value.