Yogurt: Pasteurized Cultured Milk
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What it is
Yogurt is made by the bacterial fermentation of milk. Specific bacteria, known as 'cultures,' are added to milk, which ferments lactose, a sugar found in milk, into lactic acid. This process causes the milk to thicken and gives it a tangy flavor.
Why it's used
Yogurt cultures are essential for making yogurt and similar fermented dairy products like kefir. They contribute to the characteristic texture and taste of yogurt. Yogurt itself is consumed as a food and used as an ingredient in smoothies, dips, and desserts.
Health notes
Yogurt cultures are generally recognized as safe (GRAS) by the FDA for their intended use in food. The fermentation process can increase the bioavailability of some nutrients in milk. International bodies like JECFA have evaluated yogurt cultures. Some research suggests that probiotics, which are live microorganisms found in some yogurts, may have benefits for gut health, but more research is needed.
Allergen info
Yogurt is derived from milk, which is one of the 9 FDA major allergens. It does not contain gluten.
Products containing Yogurt: Pasteurized Cultured Milk
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Ingenuity Foods, Inc.
Strawberry Whole Milk Yogurt With Brainpack, Strawberry
62kcal
3.3Protein
2.4Fat
10.9Carbs
Ingenuity Foods, Inc.
Strawberry Banana Whole Milk Yogurt With Brainpack, Strawberry Banana
62kcal
3.3Protein
2.4Fat
10.9Carbs
Ingenuity Foods, Inc.
Mixed Berry Whole Milk Yogurt With Brainpack, Mixed Berry
62kcal
3.3Protein
2.4Fat
10.9Carbs