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Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat.

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Yogurt is manufactured from fresh, whole, low fat or skim milk that is heated before fermentation. However, Federal standards require yogurt to have a minimum of _____ fat.

(a) .5%

(b) 1%

(c) 2%

(d) 3.25%

I had been asked this question in exam.

My question is based upon Dairy Products in portion Products of Dairy Engineering

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The correct answer is (d) 3.25%

The explanation: The fat content in yogurt is required to be  3.3% or more in full-fat yogurt. The majority of fat in yogurt is saturated (70%), but it also contains a fair amount of monounsaturated fat.

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