Definition of Yogurt 21 CFR 131.200

• Culturing cream, milk or skim milk with Lactobacillus bulgaricus and Streptococcus thermophilus

• 3.25% milkfat, 8.25% MSNF

• TA ? 0.9% lactic acid

• May be heat-treated after culturing to destroy viable organisms and extend shelf-life

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