Article 27. Yogurt of California Food And Agricultural Code >> Division 15. >> Part 3. >> Chapter 5. >> Article 27.

Yogurt is a food that complies with Section 131.200 of Title 21 of the Code of Federal Regulations. Yogurt shall contain not more than 10 coliform bacteria per gram, and shall contain not more than 10 colonies per gram each of molds, yeasts, and other fungi.

Whipped topping made from nonfat yogurt shall comply with the following standards:
  (a) The product shall contain not less than 25 percent nonfat yogurt by weight.
  (b) The product shall contain edible oil or fat other than milkfat and not less than 4 percent or more than 10 percent edible oil or fat from all sources.
  (c) The product shall be sold in the frozen state and thawed prior to use. It shall weigh not less than two pounds per gallon.
  (d) The product may contain nutritive carbohydrate sweeteners and may be characterized by the addition of flavoring ingredients.
  (e) The product may contain harmless edible stabilizers and emulsifiers as specified in Title 21 of the Code of Federal Regulations.
  (f) The product may contain fruit juices, harmless flavoring, and harmless coloring.
  (g) The product shall be pasteurized.