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yoghurt Milk (from a variety of animals, but usually cows) coagulated and fermented with two types of bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus. May be pasteurized, when most of the bacteria are destroyed, otherwise termed live yoghurt. Bioyoghurts also contain Lactobacillus acidophilus (see acidophilus milk) and Bifidobacterium bifidum (see probiotics). Soft frozen yoghurt, as a low fat alternative to ice cream was first introduced in 1972.

A 150‐g portion of low‐fat, unsweetened (natural) yoghurt is a rich source of calcium and iodine, a good source of vitamin B2, a source of protein and vitamin B12; supplies 80 kcal (340 kJ). When sweetened (and usually flavoured), supplies 130 kcal (550 kJ). If made with full‐fat milk and sweetened, a portion contains up to 4.5 g of fat, of which half is saturated and supplies 150 kcal (670 kJ). See also milk, fermented.