According to Federal Standards of Identity, to be called a "yogurt drink," the white mass (yogurt portion) of the product must meet the requirements for yogurt.
A According to Federal Standards of Identity, to be called a "yogurt drink," the white mass (yogurt portion) of the product must meet the requirements for yogurt. That is, it must contain a minimum of 8.25% milk solids not fat (MSNF) and 3.25% milkfat prior to the addition of other ingredients.
It must also be fermented with Streptococcus thermophilius and Lactobacillus delbrueckii ssp. bulgaricus. After the addition of bulky flavors (e.g., fruit), the complete product does not need to meet these compositional standards. Of course, other fat descriptors such as reduced-fat and nonfat are allowed. Fancifully named similar products such as smoothies are not standardized and therefore are not required to contain yogurt. However, if the descriptor for such products states "a blend of yogurt and juice," then yogurt should be used in product preparation. If, on the other hand, the descriptor indicates a blend of juice and milk, then a directly acidified milk product may be employed.