Yogurt is available in many varieties, best described by their characteristics:
In addition to yogurt made from regular cows’ milk, some yogurts are made from goats’ milk.
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.
Yogurt can be purchased with a range of fat content, from cream-on-top style to fat-free.
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 2014.