Yogurt is fermented milk and the Food and Drug Administration (FDA) has decided to review the definition of milk due to the innovations of the range of milk such as dairy-free milk, coconut milk, and other alternatives that can be used in yogurts.

However, they have not yet redefined yogurt because the International Dairy Foods Association only requires for yogurt to have more than 3 grams of fat per serving in order to avoid confusion with low-fat yogurt.

Yogurt is basically fermented milk and with anything that is involved with fermentation the end product will most likely have a tangy taste to it. However, tangy is something that isn't always appealing to everyone's taste buds.

With manufacturers being able to add enough sweeteners to ove...