blended yogurt

Blended yogurt, also known as Swiss- or French-style yogurt, is a cultured dairy product made from milk fermented by specific bacteria, primarily Lactobacillus bulgaricus and Streptococcus thermophilus. This fermentation process converts lactose (milk sugar) into lactic acid, giving yogurt its characteristic tangy flavor and smooth texture.

To produce blended yogurt, milk is first fortified with nonfat dry milk or condensed skim milk to increase its total solids. It's then heated and cooled to around 114–116°F (45.6–46.7°C) before the bacterial cultures are added. The mixture incubates in heated tanks until it coagulates. Afterward, it's cooled, and flavors or fruits are mixed in before packaging. This contrasts with set-style yogurt, where fruit is added to the bottom of the cup before the yogurt is added and allowed to coagulate in the cup.12