yogurt: see fermented milk.

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 is an American brand of yogurt produced in Antioch, California. The company offers a range of "cream top" yogurt -- when the milk used to make yogurt has not been homogenized, a layer of cream rises to the top, forming a rich yogurt cream with a taste and texture not unlike sour cream. It seems this is now just slightly lighter colored yogurt and not cream at all.

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.

Acquisition by Stonyfield Farm Yogurt

In 2003, Brown Cow Yogurt was acquired by Stonyfield Farm Yogurt.

Stonyfield is largely owned (85%) by Danone.

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