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