Manufacture of Yoghurt and Other Fermented Milks
This page describes the production of yogurt and includes the legal Yogurt Definitions , Ingredients , Bacterial Cultures , and General Manufacturing Procedure. Yogurt is a fermented milk product that contains the characteristic bacterial cultures Lactobacillus bulgaricus and Streptococcus thermophilus. All yogurt must contain at least 8. Full fat yogurt must contain not less than 3. The full legal definitions for yogurt, lowfat yogurt and nonfat yogurt are specified in the Standards of Identity listed in the U. The two styles of yogurt commonly found in the grocery store are set type yogurt and swiss style yogurt.