Americans eat over 300,000 tons of yogurt each year.
Fruit was first added to commercially produced yogurt in the U.S. in 1946 by Danon Yogurt.
It takes about 1 pound of whole milk to make 1 pound of yogurt.
Yogurt is a mixture of milk (whole, reduced-fat, lowfat or nonfat) and cream fermented by a culture of lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Other bacteria (e.g., acidophilus) and other strains of the above bacteria may be added to the culture.
Sweeteners (e.g., sugar, honey, aspartame), flavorings (e.g., vanilla, coffee) and other ingredients (e.g., fruits, preserves, stabilizers such as gelatin) may also be added.
Yogurt contains at least 3.25% milk fat and 8.25% solids-not-fat. The mixture of dairy products and optional ingredients, except bulky flavorings, must be pasteurized or ultrapasteurized. The milk in most yogurts is also homogenized.
Some yogurts carry a seal on the label indicating that the yogurt contains a significant level of live, active cultures.
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