Yoghurt, natural, regular fat (~4%)

Australian produced unflavoured (natural) yoghurt. Prepared by pasteurising and homogenising milk of various fat levels before culturing, resulting in a thickened, tangy yoghurt. Contains added milk powder. Does not contain fruit or flavouring.

Proximates (except ash), vitamins (except ACAR, CRYP and vitamin C) and minerals (except I) are averaged from samples analysed in 1988/89 by AGAL (composite of 8 varieties- 2x Attiki, 2x Dairy Farmers, 2x Peters Farm and 2x No Frills- from Australia, purchased from 2 outlets in Sydney) and samples of Australian natural regular yoghurt as reported by the ADC (1999). Carbohydrates expressed as a sum total in ADC sample. Ash, ACAR, CRYP and vitamin C were determined only in the AGAL sample. Fatty acid profile is for cultured milk/yoghurt (ADC 1991), as per NUTTAB95. I was determined in a composite of 8 purchases of yoghurt (2x Farmers Union, 2x Dairy Farmers, 1x Nestle, 1xC hris, 1x Coles, 1x Jalna) in Melbourne in late 2005. Ca, Mg and P were also determined in the 2005 samples. Origin of LACTIC is unclear. Dietary fibre was imputed.