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 21 LANC Lancaster Colony: A Great Consumer Food Business Comes At A Price
Nov 20 GIS General Mills to engage with regulators to head off RFK-led food dye restrictions
Nov 20 LWAY What's Going On With Lifeway Stock After Rejecting Revised Acquisition Offer From Danone?
Nov 20 LWAY Lifeway Foods® Announces Latest Innovation: Probiotic Smoothie + Collagen
Nov 20 GIS Whitebridge deal sees General Mills pounce for growth in cat food
Nov 20 LWAY Lifeway Foods rejects increased $27 a share bid from Danone
Nov 20 LWAY LIFEWAY FOODS REJECTS REVISED UNSOLICITED PROPOSAL FROM DANONE
Nov 20 LANC Lancaster Colony to acquire Winland Foods’ sauces and dressings facility
Nov 20 LWAY Lifeway rejects Danone’s second takeover offer
Nov 19 GIS Is Mondelez International Undervalued? A Deep Dive Into Its Growth Potential
Nov 19 LANC LANC to Acquire Atlanta-Based Sauce and Dressing Production Plant
Nov 19 GIS Exclusive: Manufacturing platform Keychain raises $15 million in Series A funds, including from the maker of iconic breakfast cereals
Nov 19 LWAY Critical Smolyansky investors back new Danone offer for Lifeway
Nov 19 HAIN Hain Celestial: An Interesting Turnaround Bet
Nov 18 GIS US Blue-Chip Bond Issuance Reaches Second-Highest Level Ever
Nov 18 LANC Lancaster Colony to acquire a sauce and dressing production facility
Nov 18 LANC Lancaster Colony to Acquire Sauce and Dressing Production Facility
Nov 18 LWAY Lifeway Foods' Q3 Earnings Lag Estimates, Sales Rise 13% Y/Y
Nov 18 LWAY Undiscovered Gems in the United States for November 2024
Nov 18 LWAY Danone raises takeover offer for kefir maker Lifeway Foods
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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