Trader Joe’s yogurt is pasteurized. In fact, it starts with grade A pasteurized skim milk. This means that the milk has undergone the process of pasteurization, which involves heating the milk to a high temperature to kill any harmful bacteria or microorganisms that may be present.
The use of pasteurized milk ensures that the yogurt is safe for consumption and reduces the risk of foodborne illnesses. Pasteurization is a common practice in the dairy industry to ensure the safety and quality of dairy products.
At Trader Joe’s, they take pride in sourcing their milk from cows that have not been treated with rBSt, which is a synthetic hormone commonly used in the dairy industry to increase milk production. This hormone is not used in Trader Joe’s milk, ensuring that the yogurt is made from milk that is free from artificial hormones.
After the pasteurization process, the milk is cooled to a desirable fermentation temperature, which is typically around 110° F. This temperature is ideal for the growth of the bacterial cultures that are added to the milk.
The addition of bacterial cultures is what gives Greek yogurt its distinct taste and texture. These cultures, including Lactobacillus bulgaricus and Streptococcus thermophilus, ferment the lactose in the milk, converting it into lactic acid. This process thickens the yogurt and gives it its tangy flavor.
By using nonfat milk, Trader Joe’s produces a nonfat plain Greek yogurt that is lower in fat compared to regular yogurt. It is a popular choice for those looking for a healthier option without sacrificing taste.
Trader Joe’s Nonfat Plain Greek Yogurt is made from grade A pasteurized skim milk sourced from cows not treated with rBSt. The milk undergoes pasteurization to ensure its safety and is then fermented with bacterial cultures to produce the creamy and tangy Greek yogurt that Trader Joe’s is known for.