Yogurt
For Yogurt, cfr section is 21 CFR 131.200; category (cfr part) is Milk and Cream; composition requirements is Yogurt contains not less than 3.25 percent milkfat, except as provided for in paragraph (g) of this section, and not less than 8.25 percent milk solids not fat and has a pH of 4.6 or lower measured on the finished product within 24 hours after filling; what separates it from neighbours is with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, recorded from its source on 2026-08-11.
- CFR section
- 21 CFR 131.200 our reading
- Standardized food
- Yogurt verified
- Category (CFR part)
- Milk and Cream verified
- Composition requirements
- Yogurt contains not less than 3.25 percent milkfat, except as provided for in paragraph (g) of this section, and not less than 8.25 percent milk solids not fat and has a pH of 4.6 or lower measured on the finished product within 24 hours after filling. verified
- What separates it from neighbours
- with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. verified
Values marked our reading are our classification of what the source says — the source does not print them in those words. The quote below is the evidence for each one; judge it yourself.
What the source says
§ 131.200 Yogurt. ( a ) Description. Yogurt is the food produced by culturing one or more of the basic dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(b)> paragraph (b) of this section and any of the optional dairy ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(c)> paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. The ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(b)> paragraphs (b) and <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(c)> (c) of this section may be homogenized and must be pasteurized or ultra-pasteurized before the addition of the characterizing bacterial culture. One or more of the other optional ingredients specified in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(d)> paragraph (d) of this section may also be added. Yogurt contains not less than 3.25 percent milkfat, except as provided for in <https://www.ecfr.gov/current/title-21/section-131.200#p-131.200(g)> paragraph (g) of this section, and not less than 8.25 percent milk solids not fat and has a pH of 4.6 or lower measured on the finished product within 24 hours after filling.
— ecfr.gov, retrieved 2026-08-11
Source
- ecfr.govhttps://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131