Quality of Yogurt

Abstract

Yogurt consumption in the United States has increased spectacularly during the last decade. Product quality and satisfaction of consumer expectation are discussed since they are essential for the continued successful growth of the yogurt market. Much emphasis is placed on yogurt flavor, body, and texture. The coming identity crisis for yogurt is dealt with since “yogurt without bacteria” has now made its appearance. The results of a brief microbiological evaluation of yogurt and of a consumer preference survey are presented also. © 1976, American Dairy Science Association. All rights reserved.