Although milk of various animals has been used for yogurt production in various parts of the world, most of the industrialized yogurt production uses cow's milk. Whole milk, partially skimmed milk, skim milk or whole milk enriched with cream may be used, to lower or raise the fat content as desired. In order to ensure the development of the yogurt culture the following criteria for the raw milk must be met:

  • low bacteria count
  • free from antibiotics, sanitizing chemicals, mastitis milk, colostrum, and rancid milk
  • no contamination by bacteriophages

Other yogurt ingredients may include some or all of the following:
Other Dairy Products: concentrated skim milk, nonfat dry milk, whey, lactose. These products are often used to increase the nonfat solids content. Reconstitution of these milk solids ingredients with water can also be used to standardize the solids-not-fat content, if permitted based on regulations of the legal jurisdiction.
Sweeteners: glucose or sucrose, high-intensity sweeteners (e.g. aspartame)
Stabilizers: gelatin, carboxymethyl cellulose, locust bean gum, guar, alginates, carrageenans, whey protein concentrate
Fruit Preparations
: including natural and artificial flavouring, colour