Comments on American Yougurt
Going back to the original question posed by my brother, found this somewhere on google:
Q: What is the difference between European and American yogurt?
A: Indeed there is a difference. The difference is based on the dry matter and the ingredients. For European yogurts, there are actually two main types. Classical European yogurt, from the culture side, contains only two strains (of bacterial cultures), while mild European yogurt also contains other lactobacillus cultures such as acidophilus.
The difference between European and American yogurt starts exclusively with the selection of the starter cultures and continues with some technical or process development, e.g., homogenizing heat treatment, etc. There is also a big difference in the use of stabilizing ingredients and sweeteners. European yogurts use little of either of these, whereas American yogurts tend to be very sweet and contain a variety of stabilizers, European yogurts rely more on cultures and process for stabilization.