PLAIN YOGURT MADE WITH WHOLE MILK

Cultured pasteurized milk is a common base for yogurt, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the benefits of raw milk, such as potentially higher nutrient content.

Condensed skim milk is used to increase the protein content and improve texture in yogurt. It is a processed form of milk with reduced fat content. While it contributes to the nutritional profile, it lacks the healthy fats found in whole milk.

Modified corn starch is used as a thickening agent in processed foods. It is highly processed and can contribute to the overall carbohydrate content without adding nutritional value. Its use in yogurt is primarily for texture rather than health benefits.

Pectin is a natural thickening agent derived from fruits, commonly used to improve texture in yogurt. It is considered safe and is often used in small amounts. While it does not provide significant nutritional benefits, it is a natural alternative to synthetic thickeners.

Carrageenan is a seaweed-derived thickener and stabilizer used in many processed foods. It has been associated with digestive issues and inflammation in some studies. Its use in yogurt is primarily for texture enhancement rather than nutritional benefits.

Tricalcium phosphate is used as a calcium supplement and anti-caking agent in foods. It helps fortify yogurt with additional calcium, supporting bone health. However, it is a synthetic additive and does not provide the same benefits as naturally occurring calcium in whole foods.