Natural Yogurts Tested by VKI: The Result

It was examined whether typical yogurt bacteria as well as possible spoilage bacteria were present. Additionally, the products were evaluated in a blind tasting and the origin of the milk was determined. Natural yogurts of different fat levels, including lactose-free variants as well as Greek yogurts or yogurts of Greek style, were tested.

Natural Yogurt in VKI Test: Everything Perfect with Bacteria

According to the Austrian Food Code, fermented dairy products like natural yogurt must have a minimum content of live bacteria, even at the end of the best-before date. "There were no points of criticism here," said VKI nutrition scientist Teresa Bauer. Also, in the examination for spoilage bacteria such as yeasts or molds as well as coliform bacteria, all products were flawless.

In the evaluation based on appearance, consistency, smell, and taste, there were some downgrades. For example, one product showed a significant odor deviation at the end of the best-before date, which resulted in the "less satisfactory" rating.

"In terms of nutritional values, reduced-fat yogurts are more recommendable," added Bauer. The Nutri-Score for reduced-fat yogurts (up to one percent) was A, for regular-fat yogurts (around 3.6 percent) it was B, and for Greek yogurts (around ten percent fat) it was C.

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(APA/Red.)

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