A) Lactobacillus acidophilus B) Escherichia coli C) Lactobacillus bulgaricus D) Saccharomyces cerevisiae
A) Streptococcus pyogenes B) Streptococcus thermophilus C) Staphylococcus aureus D) Lactobacillus casei
A) 7–12% B) 0.55–6% C) 10–15% D) 0.1–0.5%
A) It creates the yogurt culture B) It lends richness C) It provides coloring D) It acts as a sweetener
A) Inversely proportional B) Equal at all times C) Directly proportional D) It is not related
A) Milk fat B) Milk solids C) Flavorings D) Yogurt culture
A) Organic B) Chemical-free C) Herbal D) Artificial
A) Yes B) No C) Only by special request D) Only in liquid form
A) Made without milk solids B) Closer to the original recipe C) Fat-free only D) Identical to ice cream
A) Custard B) Ice cream C) Fresh fruit D) Gelato
A) Soft Gelato B) Frogurt C) Ice Milk D) Creamy Cult
A) High sugar content B) The use of heavy cream C) Added citric acid D) Lactic acid
A) The cultures die during shipping B) It is frozen at too low a temperature C) It is made without dairy D) The yogurt base is heat-treated
A) U.S. Department of Agriculture B) U.S. Food and Drug Administration C) California Department of Health D) State health boards
A) 1980s B) 1990s C) 1970s D) 1950s
A) Saks Fifth Avenue B) Macy's C) Bloomingdale's D) Neiman Marcus
A) Los Angeles B) New York City C) Chicago D) Boston
A) H. P. Hood B) Shelly Hwang C) Dan Kim D) Young Lee
A) Boston, Massachusetts B) New York City, New York C) Seoul, South Korea D) West Hollywood, California
A) TCBY B) 16 Handles C) Pinkberry D) Red Mango
A) $1.2 billion B) $100 million C) $800 million D) $500 million
A) Lower sugar taxes B) Decreased cost of ingredients C) Interest in protein-rich foods D) New FDA regulations
A) 50% B) 26% C) 24% D) 10%
A) Lack of other dessert options B) Low prices compared to ice cream C) Nostalgia and social media D) Government subsidies
A) Sweet Frog B) H. P. Hood C) Forty Carrots D) 16 Handles
A) Greek kefir B) Italian yogurt-flavored gelato C) Traditional soft serve D) Fruit sorbet
A) Market saturation and competition B) Higher taxes on yogurt C) A shortage of dairy D) Bacterial contamination concerns |