1. Definitions and regulations

According to French regulations (decree no. 88/1203 of December 30, 1988), fermented milk is a dairy product composed exclusively of raw materials of dairy origin (milk and milk constituents), which has undergone pasteurization and fermentation by specific micro-organisms, and is characterized by a minimum lactic acid content of 0.6%. Certain ingredients may be added to give it a specific flavor (sugar, flavorings, fruit preparations, additives), provided that this addition does not exceed 30% of the weight of the finished product.

In France, the designation yogurt is reserved for products fermented with the only two thermophilic lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, with a minimum lactic acid content of 0.7% and containing at least 10 million live bacteria per gram of product at the time of sale to the...