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Yogurt: Main Image


Yogurt is available in many varieties, best described by their characteristics:

  • Milk type

In addition to yogurt made from regular cows’ milk, some yogurts are made from goats’ milk.

  • Yogurt culture

American yogurt originally contained only Lactobacillus acidophilus, L. thermophilus, and L. bulgaricus cultures. Yogurts are now available with added bifidobacteria and other beneficial lactic-acid bacteria.

  • Fat content

Yogurt can be purchased with a range of fat content, from cream-on-top style to fat-free.

  • Flavoring

Varieties include the different flavors of plain yogurts, and yogurts sweetened with sugar, honey, maple syrup, or fruit juice; some yogurt contains fruit preserves.

  • Texture

Some yogurts are thick and rich; others, such as Greek yogurt and others made in the Eastern European style, are very smooth; yet another variety is a beverage drink that resembles Kefir, and yogurt products are available in many other styles as well.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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