Skip to comments.What exactly is "Grade B" yogurt? Anyone know?
Posted on 07/22/2010 9:12:26 AM PDT by Scythian
I'm sitting here eating my lunch, dreaming of myself and Sarah Palin riding off on unicorns together when I reach down to open my yogurt and for some reason the term "Grade A Yogurt" pops up at me and I think to myself "Hmmm, I wonder what Grade B yogurt is ...."
Don't zot me bro !
Wow, that is EXACTLY what I was going to say. Nice use of the “beta” character, by the way. I wish I could do that.
Chitlins come from “clean colons’....the taste may be a mite zesty, but hey, 30 million folks can’t be wrong. Then again....
Introducing more questionable organisms that lead grade A to decay to grade B? (or C,D,E & F)
Grade B yogurt.
It’s what they fed Axl Rose as a baby.
I understood the unicorn part better.
I looked it up but only found your post - you’ve coined a food group.
I suspect it means that it contains what is considered to be an acceptable level of rat feces, human fingers, and salmonella bacteria. Look on the ingredients list.
Less than 90% but higher than 79%?
Probably mostly used as special effects in sicko movies.
Dude - MORE details! we need to know stool size and consistancy
after all you are among friends here
Milk is divided into 3 grades: A (lots of cream rising to the top); C (very little cream rising to the top) and B (somewhere between A & C).
Yogurt specified as Grade A would be yogurt made from Grade A milk. It may or may not be possible to even make a Grade B yogurt as it doesn't have as much cream as Grade A -- but then again I really have no idea as I have never actually made yogurt - lol.
On an interesting note in some states even if they made a Grade B you might not be able to buy it. In Indiana for example - In the Indiana Code Title 15, Article 2, Chapter 23 under Milk and Milk Products is a paragraph which states:
"(a) Only Grade A pasteurized milk, Grade A pasteurized milk products, and manufacturing grade milk products that meet the requirements of this chapter, including rules adopted under this chapter, may be sold to the final consumer or to restaurants, soda fountains, grocery stores, or similar establishments."
Does that help?
Here is some dairy product grading information: http://drinc.ucdavis.edu/dairyp/dairyp11_new.htm
They do not seem to include yogurt. When I was in college (50) years ago, I found Grade B butter one time. At that time it was made from sour cream and its taste was better than Grade A. I never saw it again anywhere. I suspect people would not buy anything if it was not Grade A.
If I hear that kind of talk on an elevator, I'm taking the stairs!
Grade B Yogurt = next Monday’s excuse for staying home from work.
As best I remember from my 70 years ago working in a dairy, I think Grade A milk was not pasteurized and Grade B was. We hand cleaned the cows before milking. It was called Grade A. Maybe things have changed???
Thanks for the information. FReepers have got to be the most informed people in the US:)!
Mine says made from grad A low fat milk, yada yada yada.
Tzatziki . . . better than yummy!!!!
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