And Other Cultured Dairy Products What Is Yogurt?

YOGURT AND OTHER CULTURED DAIRY PRODUCTS

The aroma, body and flavor of yogurt and other cultured dairy products can vary depending on the type of culture and milk, amount of milk fat and nonfat milk solids, fermentation process and temperature used. These foods are made by adding specific cultures to fluid dairy products in order to convert some lactose (milk’s sugar) into lactic acid. The word “acidified” in the product name means acidifiers were added to produce the lactic acid.

WHAT IS YOGURT? VARIETIES Yogurt is a mixture of milk (whole, ■ Lowfat Yogurt is similar in or cultured skim (nonfat) reduced-fat, lowfat or nonfat) and composition to yogurt except that buttermilk. Originally, cream fermented by a culture of it contains either 0.5%, 1%, 1.5% buttermilk was the lowfat lactic acid-producing bacteria, or 2% milk fat. liquid remaining after churning Lactobacillus bulgaricus ■ Nonfat Yogurt is similar in cream into butter. and Streptococcus ther- composition to yogurt and lowfat ■ Acidophilus Milk is mophilus. Other bacteria (e.g., yogurt except that it contains less typically a lowfat or nonfat acidophilus) and other strains of than 0.5% milk fat. milk to which active cultures of the above bacteria may be added ■ Yogurt Beverages Lactobacillus acidophilus to the culture. Sweeteners (e.g., are available in a variety of have been added. The mixture sugar, honey, aspartame), flavor- flavors and in single-serve and is heated until a curd forms and ings (e.g., vanilla, coffee) and other larger containers. the desired acidity is reached. The ingredients (e.g., fruits, preserves, milk is then refrigerated. Adding stabilizers such as gelatin) may OTHER CULTURED Lactobacillus acidophilus also be added. Yogurt contains at cultures to cold, lowfat or nonfat least 3.25% milk fat and 8.25% DAIRY FOODS milk and then refrigerating the solids-not-fat. The mixture of dairy ■ Buttermilk is made by product to prevent further growth products and optional ingredients, adding lactic acid-producing of the harmless bacteria produces except bulky flavorings, must be bacteria, usually Streptococcus Sweet Acidophilus Milk. pasteurized or ultrapasteurized. lactis, to pasteurized or Unlike fermented acidophilus The milk in most yogurts is also ultrapasteurized milk (whole, milk, which has a slightly tart taste, homogenized. Some yogurts reduced-fat, lowfat, nonfat) with this product has a sweet taste. carry a seal (below) on the label nonfat dry milk solids under indicating that the yogurt controlled conditions. The product contains a significant level of is heated until the desired acidity live, active cultures. is achieved, then cooled to stop fermentation. Buttermilk flakes or liquid butter may be added to give cold milk the appearance of churned buttermilk. Salt, citric acid or sodium citrate may be added to enhance flavor. Today, depending on the level of milk fat in the product, buttermilk may be called cultured buttermilk, cultured lowfat buttermilk

NUTRITIONAL A NUTRITIONAL LOOK AT YOGURT

INFORMATION Food Calories Fat Calcium The nutritional and caloric 1 cup (8 oz) Kcal g mg contents of yogurt, buttermilk Yogurt and acidophilus milk are similar Whole milk, plain 150 8.0 296 to those of the fluid milks from Lowfat, plain 155 4.0 447 which they are made. Each is Lowfat, vanilla 209 3.0 419 an important source of calcium, Lowfat, fruit 243 3.0 339 Nonfat, plain 137 0.4 488 riboflavin (B2) and protein. Check the Nutrition Facts panel on Buttermilk product labels for the nutritional Lowfat 99 2.0 285 content of specific products. Source: USDA Nutrient Database for Standard Reference. STORING AND Why Is Yogurt Beneficial What Is a/B Milk? HANDLING for Individuals with This is a lowfat or nonfat milk Yogurt, buttermilk and Lactose Intolerance? to which acidophilus and acidophilus milk should be Many yogurts contain lower bifidobacteria cultures have stored in closed containers in the amounts of lactose than milk. been added. Some cottage refrigerator at 40°F to maintain As yogurt ferments, some of the cheeses and light ice creams their quality. Yogurt will keep for lactose (milk’s sugar) changes to have a/B cultures added. about a week and buttermilk and lactic acid. Importantly, starter Nutritionally, these products acidophilus milk will keep for cultures in yogurt may produce are similar to the milk from about 2 weeks in the refrigerator. the enzyme lactase, which digests which they are made. There Freezing is not recommended for lactose. Yogurt’s semi-solid state is some evidence that these any of these cultured dairy foods. also contributes to improved cultures have unique health tolerance to lactose. benefits such as improving COMMONLY ASKED Is Yogurt Fortified with lactose digestion, lowering QUESTIONS ABOUT Vitamin D? blood pressure and promoting a better balance of bacteria YOGURT AND OTHER Vitamin D-fortification of milk products is optional. If vitamin D in the gastrointestinal tract. CULTURED DAIRY is added to yogurt, it must be PRODUCTS indicated on the product label. Does Yogurt Have Unique Is Sweet Acidophilus Milk Health Benefits? Advantageous for Lactose The main benefit of yogurt is that, Intolerant Individuals? like other dairy foods, it provides The lactose in sweet acidophilus protein, calcium, vitamins and milk is tolerated about the same other minerals. Numerous health as that in regular milk. Sweet benefits beyond its nutritional acidophilus milk, cultured value have been associated with buttermilk or yogurt without consuming yogurt. Scientists have live, active cultures all have about found that intake of yogurt with the same amount of lactose as active cultures may aid digestion, regular milk. Consuming these ease diarrhea, boost immunity, milk products with meals fight infection and protect against improves lactose digestion. cancer. These specific health benefits depend on the strain and via- bility of the culture in yogurt. This is why it is important to choose yogurt with a seal indicating that it contains live, active cultures.

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