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