Regulation 123

Yoghurt shall be a fermented product made by inoculating pasteurised milk from which a portion of the fat may have been removed before pasteurisation or to which dried milk or dried non-fat milk solids have been added before pasteurisation, with cultures of Lactobacillus bulgaricus and one or more of the following bacteria, namely, Streptococcus thermophilus, Lactobacillus acidophilus and Bacterium yoghurtii.

Lactobacillus bulgaricus and one or more of such other bacteria referred to in paragraph (1) shall predominate substantially in the product.

Yoghurt may contain sugar and permitted colouring matter and flavouring agent. Yoghurt includes low-fat yoghurt, fat-reduced yoghurt, non-fat yoghurt and skimmed milk yoghurt.

Yoghurt shall contain not less than 8.5% (w/w) milk solids other than milk fat.

Yoghurt other than low-fat yoghurt, fat-reduced yoghurt, skimmed milk yoghurt and non-fat yoghurt shall contain not less than 3.25% (w/w) milk fat.

Low-fat yoghurt or fat-reduced yoghurt shall contain not more than 2% (w/w) milk fat.

Non-fat yoghurt or skimmed milk yoghurt shall contain not more than 0.5% (w/w) milk fat.

Every package of yoghurt shall be date-marked in accordance with regulation 10.