Yogurt Description

Yogurt is the food produced by culturing one or more of the optional dairy ingredients with a characterizing bacterial culture that contains the lactic acid-producing bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. One or more of the other optional ingredients specified below may also be added before the culturing process. All ingredients used are safe and suitable. Yogurt, before the addition of bulky flavors, contains not less than 3.25% milkfat and not less than 8.25% milk solids-not-fat, and has a titratable acidity of not less than 0.9%, expressed as lactic acid. The food may be and shall be pasteurized or ultra-pasteurized prior to the addition of the bacterial culture. Flavoring ingredients may be added after pasteurization or ultra-pasteurization. To extend the shelf life of the food, yogurt may be heat-treated after culturing is completed, to destroy viable microorganisms.

Optional ingredients: Vitamins. (a) If added, vitamin A shall be present in such quantity that each 946 milliliters (quart) of the food contains not less than 2000 International Units (IUs) thereof, within limits of current good manufacturing practice. (b) If added, vitamin D shall be present in such quantity that each 946 milliliters (quart) of the food contains 400 IUs thereof, within limits of current good manufacturing practice. Optional dairy ingredients are cream, milk, partially skimmed milk, or skim milk, used alone or in combination.

Other Optional ingredients. (a) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins, or whey modified by partial or complete removal of lactose and/or minerals, to increase the nonfat-solids content of the food; provided that the ratio of protein to total nonfat-solids of the food, and the protein efficiency ratio of all protein present, shall not be decreased as a result of adding such ingredients. (b) Nutritive carbohydrate sweetners. Sugar (sucrose), beet or cane; invert sugar (in paste or syrup form); brown sugar; refiner's syrup; molasses (other than blackstrap); high-fructose corn syrup; fructose; fructose syrup; maltose; maltose syrup, dried maltose syrup; malt extract, dried malt extract; malt syrup, dried malt syrup; honey; maple sugar; or any of the sweeteners listed in part 168 of this chapter, except table syrup. (c) Flavoring ingredients. (d) Color additives. (e) Stabilizers.

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