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YOGURT

YOGURT structure

CAS No.: 8050-05-3

Chemical Name:: YOGURT

Synonyms: YOGURT

CBNumber:: CB3965535

Molecular Formula:: C37H65NO28

Molecular Weight:: 971.9019

MDL Number:

MOL File:: 8050-05-3.mol

Last updated:2026-06-24 18:39:39

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YOGURT Properties

Cosmetics Ingredients Functions	SKIN PROTECTING HAIR CONDITIONING
CAS DataBase Reference	8050-05-3
FDA 21 CFR	101.12; 131.200
EWG's Food Scores	1

YOGURT Chemical Properties, Uses, Production

Uses

Yogurt is a custard-like or soft gel product made by fermenting milk with bacterial cultures, specifically lactobacillus bulgaricus and streptococcus thermophilus, to a ph range of usually 4.0–4.5. it is used as a snack; as a meal; or in desserts, salad dressings, and baked goods.

YOGURT Preparation Products And Raw materials

Raw materials

Preparation Products

YOGURT Suppliers

Global Suppliers ( 5)

Supplier	Tel	Email	Country	ProdList	Advantage
LinYi YouKang Biology Co., Ltd.	--	export@yunkangbio.com	China	2	58
INGREDIENTS SOLUTIONS S.A.	--	contacto@ingredients-solutions.com	Argentina	13	58
Pampa Trade S.A.	--	customercare@pampacreations.com	Argentina	7	58
PT GALA NATURA KREASI	--	marketing@gnk.co.id	Indonesia	4	58
MILKON SüT VE GIDA MAMüLLERI SANAYI VE TICARET A.S.	--	milkon@milkon.com.tr	Turkey	8	58

Supplier	Advantage
LinYi YouKang Biology Co., Ltd.	58
INGREDIENTS SOLUTIONS S.A.	58
Pampa Trade S.A.	58
PT GALA NATURA KREASI	58
MILKON SüT VE GIDA MAMüLLERI SANAYI VE TICARET A.S.	58

YOGURT 8050-05-3