Semisolid, fermented, often flavoured milk food. Yogurt is known and consumed in almost all parts of the world. It is traditionally made by adding common strains of Streptococcus and Lactobacillus bacteria to raw milk. The culture is produced by taking a portion of a previous batch. In modern commercial yogurt making, a blend of concentrated sterilized milk and milk solids is inoculated with the two bacteria; sometimes L. acidophilus or a lactose-fermenting yeast is also added. The product is then incubated four or five hours at 110–112 °F (43–44 °C) until curd forms. Various flavours and sweetening may be added.
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Brown Cow yogurt contains all-natural ingredients, with no artificial ingredients or preservatives, and uses only milk from cows who were not fed artificial growth hormones.
"Lily" was the name of the original brown cow from whom the company took its name.
Yogurt's Domination Goes beyond the Dairy Aisle: Greek Yogurt Is Dominating the Cultured Dairy Category and Has Pushed Conventional Yogurt to the Forefront. Other Food Processors Use the Cultured Products as Ingredients in Snacks and Cereals, and Consumers Use the Yogurts in Recipes
Apr 01, 2013; Greek yogurt is leading the way in new product innovations and helping to keep yogurt on everyone's radar....