Yogurt: Cultured Pasteurized Whole Milk
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What it is
Yogurt is a dairy product made by the bacterial fermentation of milk. The bacteria produce lactic acid, which causes milk proteins to denature and thicken, giving yogurt its characteristic texture and tangy flavor. It is typically made from pasteurized milk, often whole milk, with added bacterial cultures.
Why it's used
Yogurt is primarily consumed as a food product itself, often flavored with fruits or sweeteners. It is also used as an ingredient in other foods, such as dips, sauces, smoothies, and baked goods, where it can add moisture, tanginess, and a creamy texture.
Health notes
Yogurt is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a source of protein, calcium, and probiotics, which are live microorganisms that may benefit gut health. Regulatory bodies like JECFA and EFSA have evaluated yogurt and its components. Current research suggests regular yogurt consumption may be associated with positive health outcomes, though more studies are needed to confirm these effects.
Allergen info
Yogurt is derived from milk, which is one of the nine FDA major allergens. It does not contain gluten.
Products containing Yogurt: Cultured Pasteurized Whole Milk
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Key Lime Greek Yogurt, Key Lime
High in saturated fat — 25% DV per serving
81kcal
9.2Protein
3.5Fat
6.2Carbs
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Strawberry Greek Yogurt, Strawberry
High in saturated fat — 30% DV per serving
81kcal
9.2Protein
3.5Fat
4.8Carbs
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Blueberry Acai Greek Yogurt, Blueberry Acai
High in saturated fat — 25% DV per serving
81kcal
9.2Protein
3.5Fat
4.8Carbs
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Banana Greek Yogurt, Banana
81kcal
9.2Protein
3.5Fat
4.0Carbs