What is Low Fat Strawberry Yogurt?
Low-fat strawberry yogurt is a dairy product made from low-fat or non-fat milk and flavoured with natural or artificial strawberry flavouring. It typically contains active cultures of probiotics, aiding digestion and providing health benefits. Low-fat strawberry yogurt is often consumed as a healthy breakfast or snack option, as it is low in fat, protein, and other essential nutrients. It can be eaten on its own, used as a topping for granola or fruit, or blended into smoothies.
What does Low Fat Strawberry Yogurt Taste Like?
Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.
Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.
Ingredients
Skimmed milk, also called skim milk is when all of the cream has been removed from the milk. The cream contains the fat from which butter is made and which gives milk an extra rich flavor. Skim milk can have no more than 0.2% fat. The milk is white and a little thinner than whole milk. The flavor is mild, creamy and a bit blander than milks that contain more fat.
Brown sugar comes from the sugar cane or sugar beet. It is less refined than white sugar, but a refined sugar nonetheless. Brown sugar varies in color from light brown to dark brown. Light brown sugar has a milder flavor and lower moisture content, than stronger tasting brown sugar. The taste is mildly like molasses and very sweet. The sugar comes in fine granules that clump together. Brown sugar is used in baked goods for its sweet flavor and ability to make cookies soft. It is also used in many savory dishes to balance flavors.
Modified food starch is an additive generally made from corn or potatoes. The starch of these vegetables is treated with enzymes and chemicals to alter the structure. It is more highly processed than plain starch and is helpful in food products to help with textures, thicken and prevent caking. The starch is white and powdery with a neutral flavor.
The strawberry is a fruit that is generally viewed as a berry, but botanically is more of a fruit. They grow near the ground on clusters of thin green stalks. The fruit varies in size from less than an inch in diameter and length to roughly two inches or more. The average size is often under 2 inches. This fruit is round and fat with a wider top and gently pointed bottom. Seeds lie in tiny indents on the bright red flesh. The fruit is soft and juicy with a bright sweetness. Strawberries are used in jams, desserts, ice creams and more.
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Natural flavors refer to any number of oils, distillations, oleoresins, protein hydrolysates or extracts made from plants including: barks, fruits, vegetables and herbs, or from animal sources. These sources undergo a number of different methods in order for the flavor to be obtained and made into use for human consumption. Natural flavors are used to add specific tastes to many packaged products such as drinks or snacks.
Calcium phosphate is used as a food additive in flours and acts as a dough conditioner, anticaking agent, acidity buffering, and leavening agent. It also adds a sour flavor and is a health food supplement. Calcium phosphate is naturally found in rocks and bones. It is lab-made too by adding phosphoric acid into a mix of either dibasic or tribasic calcium phosphate. Once the ingredients evaporate calcium phosphate is the result. Its taste is bitter and chalky and it comes in a white granulated form.
Pectin is a substance used to primarily thicken jellies and jams. This is the ingredient that gels together the item and creates the wobbly, sticky and soft texture of these items. Pectin is made from polysaccharides; a compound found in fruits and vegetables. Pectin is bitter and found in a powder-like form that is off-white in color.
Carrageenan has been used for hundreds of years in food use. It is made from Irish sea moss. It is extracted as a gel and comes in powder form. It is added to food to preserve, emulsify, and thicken. It has no flavor and no nutritional value.
Vegetable juice refers to any number of veggies based juices. A commonly known one is V8, which is tomato-based. Examples of other vegetable juices are carrot, beet, or combinations such as spinach, cucumber, and celery. The options are numerous. Each juice will vary in color and flavor depending on the type of vegetable or vegetables in it. These flavors range from sweet, earthy, vegetal, green, and more.
Vitamin A is important for human health and occurs naturally in various foods, it is highest in certain fishes. Vitamin a as a supplement is made from fish oil and added to food production to fortify the product for greater nutritive value.
Citric acid is a naturally occurring substance found in citrus and is commonly manufactured from corn. Citric acid has no odor and is white in color. It is sold in granules, similar to a large grain of salt and is used as a preservative to keep foods fresh and to provide a sour flavor to beverages and food items.
Potassium sorbate is a food additive, used to preserve a variety of items. It has no taste or smell and is made from potassium hydroxide and sorbic acid. This substance is composed of tiny white granules.
Vitamin A is important for human health and occurs naturally in various foods, it is highest in certain fishes. Vitamin a as a supplement is made from fish oil and added to food production to fortify the product for greater nutritive value.
Vitamin D is an important compound for the human body and is fat-soluble. In food production, vitamin D is used to fortify products and add a greater nutritive value. Lab-made vitamin D is made from specific sources such as lanolin or yeast and goes through a specific process of UV irradiation.
Yogurt culture is composed of healthy bacteria. They eat the lactose in the milk; the primary ingredient of yogurt, thereby converting it to lactic acid. Yogurt culture assists in the process of making yogurt thick in texture and tangy in flavor. The culture usually comes in powder form and is white. Yogurt culture is not meant to be consumed directly, but added to milk to make yogurt.
