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Types of yogurt on a store shelf all start from one federal definition. FDA’s standard of identity, 21 CFR 131.200, sets the cultures, milkfat and acidity for any food named yogurt, and USDA FoodData Central lists plain, Greek-style and flavored entries with different values. This guide quotes the FDA standard, explains the yogurt types USDA lists, and compares them per 6 ounces. Our yogurt guide covers the food itself.
Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.
Key Takeaways
- Under 21 CFR 131.200, yogurt is made with a culture that contains Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus.
- The FDA standard sets not less than 3.25 percent milkfat, but allows yogurt with at least 2.44 percent milkfat if the label states the milkfat percent.
- FDA revoked its separate standards for lowfat and nonfat yogurt in a 2021 final rule.
- Per 6 ounces in USDA SR Legacy data, the plain nonfat Greek entry lists 17.3 grams of protein and the plain entry made with whole (full-fat) milk 5.9 grams.
What FDA's standard says about types of yogurt
21 CFR 131.200 says “yogurt is the food produced by culturing one or more of the basic dairy ingredients” with “a characterizing bacterial culture that contains the lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.” Under the same CFR section, the basic dairy ingredients are cream, milk, partially skimmed milk or skim milk, alone or in combination, and they must be pasteurized or ultra-pasteurized before the culture is added. The table quotes the parts of the FDA standard that shape the yogurt types on a label.
| Topic | 21 CFR 131.200 wording |
|---|---|
| Characterizing culture | Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus |
| Milkfat | not less than 3.25 percent milkfat |
| Milk solids | not less than 8.25 percent milk solids not fat |
| Acidity | a pH of 4.6 or lower |
| Lower milkfat | may contain less than 3.25 percent milkfat and at least 2.44 percent milkfat |
| Below 2.44 percent milkfat | considered a modified food |
| Sweetener without a flavor | sweetened |
| Cultures inactivated after culturing | does not contain live and active cultures |
The FDA standard also lets yogurt be processed after culturing to inactivate viable microorganisms, to extend shelf life; such yogurt must carry the phrase “does not contain live and active cultures” on the principal display panel. The CFR lets a label say “contains live and active cultures” only if the yogurt meets a minimum culture count at the time of manufacture. These are label rules in FDA’s words, not statements about health.
FDA’s 2021 final rule (86 FR 31117) revoked “the standards of identity for lowfat yogurt and nonfat yogurt” and amended the yogurt standard; the rule took effect July 12, 2021, with a compliance date of January 1, 2024. Under the current CFR text, yogurt with less than 3.25 percent and at least 2.44 percent milkfat states the milkfat on the label, and below 2.44 percent the product is considered a modified food covered under 21 CFR 130.10.
Plain yogurt types by milkfat
USDA SR Legacy names its plain entries by the milk used: whole (full-fat) milk, low fat milk and skim milk. In USDA data, per 6 ounces, the full-fat plain entry lists 5.5 grams of total fat, the low fat entry 2.6 grams and the skim milk entry 0.3 grams. The FDA Daily Value for total fat is 78 grams, so those rows are 7%, 3% and 0% of the Daily Value.
The same USDA rows differ in more than fat. In USDA data, the skim milk entry lists 9.7 grams of protein and 338 milligrams of calcium per 6 ounces, against 5.9 grams of protein and 206 milligrams of calcium for the full-fat plain entry. USDA SR Legacy figures are averages of the samples USDA analyzed, and the Nutrition Facts label on a carton is the figure for that product.
Greek-style yogurt types
The yogurt standard in 21 CFR 131.200 has no separate definition for Greek-style yogurt. FDA’s 2021 final rule describes thicker Greek-style yogurt as “becoming as popular as regular yogurt” and says permitting optional dairy ingredients achieves “a desired protein content for Greek-style yogurt prior to culturing/fermentation.” Our Greek yogurt guide covers that style on its own.
USDA SR Legacy lists plain Greek entries made with full-fat, lowfat and nonfat milk. Per 6 ounces in USDA data, the nonfat Greek entry lists 17.3 grams of protein, the lowfat entry 16.9 grams and the full-fat Greek entry 15.3 grams, while the three Greek entries list 170 to 196 milligrams of calcium against 206 to 338 milligrams for the three plain entries that are not Greek. Our guides to skyr and high protein yogurt cover other thick styles.
Yogurt types compared in USDA data
The table lists eight USDA FoodData Central SR Legacy yogurt entries without brand names. Every row uses the same weight, 170 grams, the 6-ounce container portion USDA gives for its full-fat plain yogurt entry, so the rows compare. Percent Daily Values use the FDA Daily Values of 78 grams for total fat, 1,300 milligrams for calcium and 4,700 milligrams for potassium. Protein has no %DV here because FDA’s protein Daily Value has to be corrected for protein quality, and total sugars have no FDA Daily Value.
| Yogurt (USDA FDC ID) | Serving | Calories | Protein | Total fat (% DV) | Total sugars | Calcium (% DV) | Potassium (% DV) |
|---|---|---|---|---|---|---|---|
| Yogurt, Greek, plain, nonfat (170894) | 6 oz (170 g) | 100 | 17.3 g | 0.7 g (1%) | 5.5 g | 187 mg (14%) | 240 mg (5%) |
| Yogurt, Greek, plain, lowfat (170903) | 6 oz (170 g) | 124 | 16.9 g | 3.3 g (4%) | 6.1 g | 196 mg (15%) | 240 mg (5%) |
| Yogurt, Greek, plain, whole milk (171304) | 6 oz (170 g) | 165 | 15.3 g | 8.5 g (11%) | 6.8 g | 170 mg (13%) | 240 mg (5%) |
| Yogurt, plain, skim milk (170887) | 6 oz (170 g) | 95 | 9.7 g | 0.3 g (0%) | 13.1 g | 338 mg (26%) | 434 mg (9%) |
| Yogurt, plain, low fat (170886) | 6 oz (170 g) | 107 | 8.9 g | 2.6 g (3%) | 12.0 g | 311 mg (24%) | 398 mg (8%) |
| Yogurt, vanilla, low fat (170888) | 6 oz (170 g) | 144 | 8.4 g | 2.1 g (3%) | 23.5 g | 291 mg (22%) | 372 mg (8%) |
| Yogurt, fruit variety, nonfat (169898) | 6 oz (170 g) | 162 | 7.5 g | 0.3 g (0%) | 32.3 g | 258 mg (20%) | 330 mg (7%) |
| Yogurt, plain, whole milk (171284) | 6 oz (170 g) | 104 | 5.9 g | 5.5 g (7%) | 7.9 g | 206 mg (16%) | 264 mg (6%) |
In USDA data, the three plain entries that are not Greek list 7.9 to 13.1 grams of total sugars per 6 ounces and the plain Greek entries 5.5 to 6.8 grams, while the low fat vanilla entry lists 23.5 grams and the nonfat fruit entry 32.3 grams. USDA SR Legacy does not split total sugars into added and naturally present sugars.
Flavored yogurt and the label
Under 21 CFR 131.200, sweeteners and flavoring ingredients are optional ingredients, and the word “sweetened” must appear with the name when a nutritive carbohydrate sweetener is added without a characterizing flavor. Under 21 CFR 101.9, the Nutrition Facts label lists Added Sugars under Total Sugars, and FDA’s Daily Value for added sugars is 50 grams. The label on a flavored cup is the place to read that line, since USDA SR Legacy gives total sugars only.
The CFR also allows vitamin A and vitamin D to be added; if they are, the label carries wording such as “vitamin D added” or “vitamins A and D added.” Fruit, vanilla and other flavors must be declared with the name of the food, as 21 CFR 131.200 requires.
Yogurt in the Dietary Guidelines dairy group
The Dietary Guidelines for Americans, 2020-2025 list the dairy group as “all fluid, dry, or evaporated milk, including lactose-free and lactose-reduced products and fortified soy beverages,” along with buttermilk, yogurt, kefir, frozen yogurt, dairy desserts and cheeses. The Dietary Guidelines say fortified soy beverages and soy yogurt, fortified with calcium, vitamin A and vitamin D, “are included as part of the dairy group because they are similar to milk and yogurt based on nutrient composition and in their use in meals.”
The Dietary Guidelines also say “individuals who are lactose intolerant can choose low-lactose and lactose-free dairy products.” See our guides to kefir, milk and the sibling types of milk guide for the rest of the group.
- Allergens: FDA lists milk first among the nine major food allergens, and yogurt is made from milk ingredients under 21 CFR 131.200.
- Calcium: see foods high in calcium for USDA rankings beyond yogurt.
- Side dishes: the sibling guide to types of eggplant lists USDA values per cup.
Frequently Asked Questions
What are the main types of yogurt?
USDA SR Legacy lists plain yogurt made with whole, low fat and skim milk, plain Greek entries made with whole, lowfat and nonfat milk, and flavored entries such as vanilla and fruit.
What makes a food yogurt under FDA rules?
21 CFR 131.200 requires culturing dairy ingredients with Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, at a pH of 4.6 or lower.
Does FDA still have separate standards for lowfat and nonfat yogurt?
No. FDA’s 2021 final rule revoked those standards and amended the single yogurt standard in 21 CFR 131.200.
Which yogurt types list the most protein per 6 ounces?
In USDA data, the plain nonfat Greek entry lists 17.3 grams and the plain lowfat Greek entry 16.9 grams; the full-fat plain entry lists 5.9 grams.
Is soy yogurt part of the dairy group?
The Dietary Guidelines include fortified soy yogurt in the dairy group because it is similar to milk and yogurt based on nutrient composition and use in meals.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Types of Eggplant: Globe, Italian, Japanese, Chinese, Thai and White, Yogurt: Benefits, Nutrition Facts and What Labels Mean, Greek Yogurt: USDA Nutrition, Protein and Greek vs Regular Yogurt, Skyr: What It Is, Nutrition, Protein and How It Compares.