Abstract
Analyses for fat, total solids, solids-not-fat (SNF), pH, and net weight were conducted on 152 yogurts of which 15 were unflavored. These yogurts were produced by 13 different manufacturers and sold in Ontario. The fat content of all samples varied from 0.9 to 3.6% with a mean of 1.98%. For the plain yogurt, the mean fat percentage was 2.46%. The SNF content of all samples ranged from 10.0 to 28.9% with a mean of 18.96%. For the plain yogurt, the mean SNF percentage was 13.40. The pH values for all samples varied from 3.27 to 4.53. The mean overweight for all samples was 7.2% with as much as 15% for one manufacturer.
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