PHF / Yogurt

Yogurt

Yogurt is a food produced by bacterial fermentation of milk. The bacteria ferment the sugars in the milk and produce lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor, most commonly made from cow's milk. Health and wellness trends have driven growth in naturally lower-sugar varieties such as Greek yogurt, fat-free yogurts, high-protein products, as well as cholesterol-reducing and added-nutritional-value yogurts.