page_title: Yogurt
section_title: Market and consumption
hierarchical_section_title: Yogurt / Market and consumption
caption_attribution_description: English: Yogurt on an refrigerator in a supermarket
context_page_description: Yogurt, also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
  Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.
context_section_description: In 2017, the average American ate 13.7 pounds of yogurt and that figure has been declining since 2014.
  Sale of yogurt was down 3.4 percent over the 12 months ending in February 2019.  The decline of Greek-style yogurt has allowed Icelandic style yogurt to gain a foothold in the United States with sales of the Icelandic style yogurt increasing 24 percent in 2018 to $173 million.
caption: Yogurt in a refrigerator in a supermarket
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