Yogurt Information

ORGANIC

Certified USDA organic. This means that the product adheres to the standards of the U.S. Department of Agriculture’s National Organics Program, which includes no antibiotics or hormones used on the cows and no pesticides or chemical fertilizers on the land or feed. See our Organic Glossary for a full explanation of the different types of organic certification.

PLAIN or UNFLAVORED YOGURT

The original yogurt “flavor,” it can be made from cow, sheep, or goat milk.  The calories per serving will vary depending on the animal milk source; and whether the yogurt is made from whole milk, low fat milk (2%), or fat-free milk (0%). Production techniques, e.g. straining, which remove moisture and creates a denser product, can also slightly impact calories for equivalent serving sizes.

PREBIOTIC or PREBIOTICS

Prebiotics are a food source for probiotic bacteria, to make them more effective. Some prebiotics have been shown to enhance the absorption of important minerals like calcium. They can take the form of items commonly added to foods, such as dietary fiber. More about prebiotics.

PROBIOTICS

Probiotics are the healthy bacteria found among the intestinal microbiota, the living microorganisms in the intestinal tract that are necessary for proper digestive health. They are responsible for protective effects, including healthy turnover of cells in the intestinal tract, production of essential nutrients such as short-chain fatty acids and amino acids, stimulation of intestinal immunity and prevention of overgrowth of harmful organisms. Probiotics can also be found in fermented food products such as yogurt and in supplements. Research has only begun to scratch the surface about the health benefits of probiotics, but suggests that consumption of probiotics may positively enhance the immune response and allow for improved resistance to infectious diseases.

SMOOTHIE

A beverage of fruit and yogurt with the consistency of a milkshake, but much healthier: the concentration of calcium and beneficial bacteria in the yogurt blends with fiber and vitamins in the fruit. Blend 1/2 cup of diced fruit with 3/4 cup of yogurt and 1 cup of milk. Wheat germ, grains and other nutrients can be added. See also liquid yogurt.

STREPTOCOCCUS THERMOPHILUS or S. THERMOPHILUS

One of the two special strains of bacteria, along with Lactobacillus bulgaricus, used to make yogurt. These are the “yogurt cultures” added to milk to curdle it.

WHOLE-MILK YOGURT

Plain whole-milk yogurt has at least 3.5% milk fat; especially rich yogurts can contain 5%, and Greek or Mediterranean styles up to 8%. A typical brand can contain six to eight grams of fat and 225 to 250 calories per eight-ounce serving. Some brands of whole milk yogurt, called farm-style, have a layer of rich yogurt cream on top.

YOGURT or YOGHURT

A fermented milk food that is made by adding two specific bacterial cultures to warm milk. Yogurt available in the U.S. is made from the milk of cows, sheep, goats, and water buffalo; but can be made from the milk of any mammal. In other parts of the world, e.g., it is made from camel or yak milk. Dairy-free yogurt is made from soy milk. The Standard of Identity established by the U.S. Food and Drug Administration requires that a refrigerated product called “yogurt” must be produced by culturing permitted dairy ingredients with a bacterial culture that contains Lactobacillus bulgaricus and Streptococcus thermophilus.