Prompted by numerous consumer inquiries and several reports in the literature, this survey was undertaken to monitor the composition of yogurt in the mid-Michigan market. Forty-seven samples representing six brands were analyzed. Mean values ± standard deviation for the content of protein (Kjeldahl), fat (Mojonnier) and total solids (Mojonnier), pH and net weights were measured. The data are presented by product category, i.e. low-fat flavored, low-fat plain, full-fat flavored, full-fat plain, and cumulated for all samples. Wide variations in chemical composition were observed between and within brands surveyed. Mean values for all flavored samples surveyed (N = 42) were 4.34% protein, 2.34% fat, 25.88% total solids and 4.01 pH. Corresponding values for all plain samples surveyed were 5.68, 2.86, 16.90 and 4.23, respectively. The data show that 25% of all samples analyzed were greater than 6.6% overweight while 10.6% of the yogurts surveyed weighed less than the declared container net weight. Caloric values for flavored yogurts ranged widely. Mean caloric values for flavored, low-fat and full-fat brands were 106 and 121 cal/100 g, respectively. In general, the results indicate that commercial yogurt would benefit from closer composition control.
1Published with the approval of the Director, Mich. Agr. Exp. Station as journal Article No. 8760.