Chobani Greek Yogurt, made with nonfat pasteurized milk ingredients, typically undergoes a brief pasteurization process to ensure product safety. During the pasteurization process, the milk is heated to a high temperature for a duration ranging from 15 seconds to 30 minutes, depending on the specific brand and product format. This temperature treatment inactivates potential harmful bacteria and viruses that may be present in the raw milk, making the yogurt safe for consumption.
The pasteurization process does not remove all microorganisms, including starter cultures used to make the yogurt, which are added to the yogurt after pasteurization. Therefore, Chobani Greek Yogurt contains living microorganisms that are capable of converting lactose into lactic acid, giving it its tartness and tangy flavor. While the pasteurization process inactivates most bacteria and yeast, the starter cultures remain active and contribute to the fermentation process.
It is important to note that not all strains of microorganisms are inactivated by pasteurization, and some may survive and multiply under these conditions. However, the numbers of these bacteria remain low due to the initial heat treatment, and they are not expected to significantly impact the overall quality or safety of the yogurt., Chobani Greek Yogurt is generally pasteurized to ensure the safety and quality of the product. While pasteurization eliminates most microorganisms, it does not eradicate all potentially harmful organisms, and the presence of starter cultures in the finished yogurt serves to ferment the milk and contribute to its characteristic taste.
