Yogurt Stocks List

Related ETFs - A few ETFs which own one or more of the above listed Yogurt stocks.

Yogurt Stocks Recent News

Date Stock Title
Nov 1 LANC Lancaster Colony First Quarter 2025 Earnings: EPS Misses Expectations
Nov 1 JBSS Q1 2025 John B Sanfilippo & Son Inc Earnings Call
Nov 1 LANC Lancaster Colony Corp (LANC) Q1 2025 Earnings Call Highlights: Record Sales Growth and ...
Nov 1 JBSS John B Sanfilippo & Son Inc (JBSS) Q1 2025 Earnings Call Highlights: Strong Sales Volume ...
Oct 31 JBSS John B. Sanfilippo & Son, Inc. (JBSS) Q1 2025 Earnings Call Transcript
Oct 31 LANC Lancaster Colony Corporation (LANC) Q1 2025 Earnings Call Transcript
Oct 31 HAIN Celestial Seasonings® Tea Announces Two New Innovations
Oct 31 LANC Lancaster Colony (LANC) Q1 Earnings Lag Estimates
Oct 31 LANC Lancaster Colony’s (NASDAQ:LANC) Q3 Earnings Results: Revenue In Line With Expectations
Oct 31 LANC Lancaster Colony: Fiscal Q1 Earnings Snapshot
Oct 31 LANC Lancaster Colony GAAP EPS of $1.62 misses by $0.05, revenue of $466.6M misses by $1.81M
Oct 31 LANC Lancaster Colony Reports First Quarter Sales and Earnings
Oct 30 JBSS John B. Sanfilippo & Son reports Q1 results
Oct 30 JBSS John B. Sanfilippo: Fiscal Q1 Earnings Snapshot
Oct 30 JBSS John B. Sanfilippo & Son, Inc. Reports Fiscal 2025 First Quarter Results
Oct 30 LANC Lancaster Colony Q1 2025 Earnings Preview
Oct 30 LANC Lancaster Colony (LANC) Reports Q3: Everything You Need To Know Ahead Of Earnings
Oct 29 HAIN Celestial Seasonings Invites Tea Drinkers to "Taste Our World" in New Creative Campaign
Oct 29 LANC Ingredion (INGR) Reports Next Week: Wall Street Expects Earnings Growth
Oct 29 LANC Are Consumer Staples Stocks Lagging ColgatePalmolive (CL) This Year?
Yogurt

Yogurt, yoghurt or yoghourt ( or ; from Turkish: yoğurt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and that temperature of 45 °C is maintained for 4 to 12 hours to allow fermentation to occur.

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