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Quality of Yogurt¹

Department of Food Science, The Pennsylvania University, University Park 16802

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.

¹ Authorized for publication on May 16, 1975 as Paper No. 4868 in the Journal Series of the Pennsylvania Agricultural Experiment Station.