date:Sep 04, 2012
rom liquid to a partially solid state. Frozen yogurt is never completely frozen; it simply contains ice crystals. Milk Solids, Not Fat (MSNF) makes up between 8 and 14% of frozen yogurt. The protein element increases the smoothness, viscosity, and compactness of the frozen dessert and makes it more resistant to melting.
Sugar makes up between 15-17% of the ingredients. Sucrose, in the form of cane or beet sugar, is generally the primary sweetener, though other sweeteners are often combined. Sug