Pasteurized Milk Yogurt
Pasteurized milk yogurt is a nutrient-dense food providing protein, calcium, and probiotics. Pasteurization is a public-health requirement to eliminate pathogens.
What it is
Yogurt produced from pasteurized cow's milk fermented by lactic acid bacteria (typically Lactobacillus bulgaricus and Streptococcus thermophilus).
Provides protein, calcium, and live cultures; serves as a base or ingredient in dairy products.
Why it's flagged
- milk allergen
- lactose for those intolerant
What regulators actually say
"The major food allergens are milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame."
Regulatory status
United States — FDA
Yogurt has a standard of identity under 21 CFR 131.200; milk is a major food allergen requiring labeling under FALCPA.
European Union — EFSA
Authorised dairy product under EU food law; milk listed as an allergen requiring declaration.
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