Editing Yogurt (section)

==Commerce==

Two types of yogurt are supported by the [[Codex Alimentarius]] for import and export.<ref name="FAO Codex">{{cite web|url=http://www.fao.org/docrep/015/i2085e/i2085e00.pdf|title=Milk and milk products, 2nd Ed. Codex Alimentarius|publisher=UN Food and Agriculture Organization and World Health Organization|date=2011}}</ref>
* Pasteurized yogurt ("heat treated fermented milk")<ref name="FAO Codex" /> is yogurt pasteurized to kill bacteria.<ref>{{cite book |last1=Ray |first1=Ramesh |last2=Didier |first2=Montet | name-list-style = vanc |title =Microorganisms and Fermentation of Traditional Foods |url=https://books.google.com/books?id=qJlBBAAAQBAJ |publisher=CRC press |isbn=9781482223088 |date=2014 }}</ref>
* Probiotic yogurt (labeled as "live yogurt" or "active yogurt") is yogurt pasteurized to kill bacteria, with ''[[Lactobacillus]]'' added in measured units before packaging.{{dubious|date=April 2020}}
* Yogurt probiotic drink is a drinkable yogurt pasteurized to kill bacteria, with ''Lactobacillus'' added before packaging.

Under US [[Food and Drug Administration]] regulations, milk must be pasteurized ''before'' it is cultured, and may optionally be heat treated after culturing to increase shelf life.<ref>{{cite web|url=https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.200|title=Code of Federal Regulations Title 21, Sec. 131.200 Yogurt|publisher=US Food and Drug Administration|date=1 April 2017}}</ref> Most commercial yogurts in the United States are not heat treated after culturing, and contain live cultures.

Yogurt with live cultures<ref>{{cite journal | vauthors = Maisonneuve S, Ouriet MF, Duval-Iflah Y | title = Comparison of yoghurt, heat treated yoghurt, milk and lactose effects on plasmid dissemination in gnotobiotic mice | journal = Antonie van Leeuwenhoek | volume = 79 | issue = 2 | pages = 199–207 | date = June 2001 | pmid = 11520006 | doi = 10.1023/A:1010246401056 | s2cid = 11673881 }}</ref><ref>{{cite journal|doi=10.1080/08910600310019336|title=Assessment of the Benefits of Live Yogurt: Methods and Markers forin vivo ''Studies'' of the Physiological Effects of Yogurt Cultures|journal=Microbial Ecology in Health and Disease|volume=15|issue=2–3|pages=79–87|year=2009|last1=Piaia|first1=Martine|last2=Antoine|first2=Jean-Michel|last3=Mateos-Guardia|first3=José-Antonio|last4=Leplingard|first4=Antony|last5=Lenoir-Wijnkoop|first5=Irene |s2cid=218565763| name-list-style = vanc |doi-access=free}}</ref><ref>{{cite journal | vauthors = Kalantzopoulos G | title = Fermented products with probiotic qualities | journal = Anaerobe | volume = 3 | issue = 2–3 | pages = 185–190 | year = 1997 | pmid = 16887587 | doi = 10.1006/anae.1997.0099 }}</ref> is more beneficial than pasteurized yogurt for people with lactose malabsorption.<ref name=efsa/>