People have been eating yogurt for at least 4000 years; however, the origin of yogurt is unknown. Today yogurt is part of the dairy food group as illustrated in the food guide pyramid. It is suggested that people have 2-3 servings of dairy products daily. One serving of yogurt represents one serving of the dairy food group.
             Today the government's Food and Drug Administration regulates the standards for labeling and identification of yogurts. According to the FDA website, "the FDA has not modified the yogurt or cultured milk standards since they were finalized in 1996. Since 1996, food processing and food ingredient technology has changed dramatically. Manufacturers, among other things, have developed food processing technology that can extend the shelf life of products. Additionally, manufacturers have developed new food substances that can be safely added to food that grant health benefits beyond those associated with the nutritive value of the food product." The FDA website goes on to say that the "FDA's food standards have not changed or evolved at a rate that allows for consumers to realize the economic and public health benefits of such technological change."
             Yogurt is a healthy food that is an excellent source of calcium. Yogurts contain a significant quantity of live and active cultures. When you walk into the supermarket there is a whole section with a large number of different brands and types available. The yogurt industry also offers low fat and non fat yogurt. Even though there are so many different types of yogurt they are all made of basically the same ingredients which are milk and starter cultures.
             There is more to the yogurt industry than dairy farms and packaging the product. Depending on how the product is created it may only have a shelf life of a few days. The key is to get shelf space at the supermarket or other retailer and make sure that there is a steady supply of fres...