Yogurt Solids

Yogurt solids, also known as milk solids, are the concentrated components of milk left after water and milk fat are removed. They are typically produced by drying skim milk or whey. This process results in a powder rich in milk proteins and lactose.

Manufacturers add yogurt solids to enhance flavor, improve texture, and increase the nutritional value of foods. They contribute a creamy mouthfeel and a mild dairy taste. Yogurt solids are often found in baked goods, dairy products, and confectionery.

Yogurt solids are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of protein and calcium, which are essential nutrients. International bodies like JECFA have evaluated milk solids and their components. There are no widespread controversies regarding their consumption at typical levels.