What is the maximum percentage of fat allowed in low-fat yogurt?

In the context of yogurt classification, low-fat yogurt is defined by specific fat content criteria set by regulatory standards. The correct response denotes that low-fat yogurt can contain a maximum of 2 percent fat. This classification is important because it differentiates low-fat yogurt from regular yogurt, which typically has a higher fat content. The 2 percent cap for low-fat yogurt helps consumers who are pursuing lower calorie and fat options while still desiring the nutritional benefits and taste of yogurt.

This standard allows manufacturers to produce a product that meets consumer demand for healthier alternatives while maintaining an enjoyable texture and flavor profile. Therefore, knowledge of these classifications is essential for anyone involved in the dairy industry or studying milk quality, as it impacts labeling, marketing, and consumer education about dairy products.