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