1. (a) Yogurt is either a firm-bodied or semiliquid product produced by the culturing of dairy ingredients and cultured by the use of one or more of the following microorganisms: lactobacillus bulgaricus, streptococcus thermophilus, streptococcus diactilactis, and lactobacillus acidophilus, or other supplemental fermentation culture commonly used in lactic fermentation. Stabilizers and emulsifiers as listed in subsection (c) of this section and flavors as listed in subsection (f) of this section may be added.
2. (b) The dairy ingredients specified in subsection (a) of this section are pasteurized milk, lowfat milk, or skim milk to which may be blended nonfat dry milk, skim milk concentrate, or milk fat. The butterfat of the yogurt before the addition of fruits is not less than 3.25% and the milk solids nonfat content is not less than 8.25%.
3. (c) The following optional stabilizers or emulsifiers or both may be added to the mix: guar gum, locust bean gum, carrageenan, agar agar, gelatin, or any other stabilizer or emulsifier or both approved by the state health authority. The total amount of stabilizer or emulsifier or both added is not to exceed 0.6%.
4. (d) Sorbic acid and its salts may be added as a preservative and must be so stated on the label.
5. (e) The following natural sweeteners may be added to the mix: sugar or sugar syrup, dextrose, invert sugar, corn syrup, maple syrup, honey, brown sugar, malt syrup, dried malt syrup, refiner's syrup, molasses (other than blackstrap), lactose, fructose, or any other sweetener approved by the state health authority.

6. (f) Flavors may be added and are usually of three types:

   1. (1) synthetic or artificial;
   2. (2) natural with synthetics added; and

   3. (3) natural purees. These flavors may be added to the yogurt in one of the following three ways:

      1. (A) By mix blending. The flavoring material, sugar, and color are added to the mix prior to fermentation.
      2. (B) Fruit-on-the-bottom. Preserves or fruit are added to the package prior to filling and sealing.
      3. (C) Bulk mixing. Yogurt is prepared bulk and mixed with a fruit dressing and packaged. Fresh fruit, preserves, flavors, sugar, and color are blended in after fermentation.

7. (g) Labeling yogurt.

   1. (1) The name of the food is "yogurt.'
   2. (2) In the case of plain or unflavored yogurt, the word "plain' may immediately precede or follow the word "yogurt.'
   3. (3) In the case of flavored yogurt, the flavoring material may immediately precede or follow the name of the product.
   4. (4) Fruit yogurt or fruit-flavored yogurt is yogurt which contains not less than 8% fruit or berries by weight or, in the case of citrus fruits, not less than 2% fruit by weight.
   5. (5) Nonfruit flavored yogurt is yogurt which derives its flavor from the addition of safe and suitable characterizing flavor and seasoning as approved by the state health authority.
8. (h) When optional ingredients are used in yogurt, the common or usual name of such optional ingredients shall appear on the label in descending order of their predominance in the product. When artificial coloring or artificial flavoring is used, it shall appear in the ingredient statement.
9. (i) If yogurt is made from Grade "A' milk products, the statement "Made From Grade "A' Milk Products' may be used on the label. If this statement is used, it shall be placed in any position on the product identification panel.

Source Note:The provisions of this §217.31 adopted to be effective January 1, 1976.