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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 !


TOPICS: Chit/Chat; Weird Stuff
KEYWORDS: yogurt
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1 posted on 07/22/2010 9:12:27 AM PDT by Scythian
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To: Scythian

I’ll google later when i’m off my phone but i believe grade a is pure yogurt while b is yogurt with fillers like starch and gelatin.


2 posted on 07/22/2010 9:13:35 AM PDT by mnehring
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To: Scythian

Smell it.


3 posted on 07/22/2010 9:14:01 AM PDT by cripplecreek (Remember the River Raisin! (look it up))
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To: Scythian

I don’t know. Is it anything like Grade C rap?


4 posted on 07/22/2010 9:15:45 AM PDT by Paladin2
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To: Scythian

Just go for the Fage 2 percent and be happy.

http://www.fageusa.com/


5 posted on 07/22/2010 9:15:54 AM PDT by La Lydia
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To: Scythian

I dont really know, but my best guess would be that it is made with Grade A milk.

Hard to find milk that isnt Grade A, isnt it?


6 posted on 07/22/2010 9:16:43 AM PDT by freespirited (There are a lot of bad Republicans but there are no good Democrats.--Ann Coulter)
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To: mnehring

Yes, prolly.


7 posted on 07/22/2010 9:16:47 AM PDT by La Lydia
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To: Scythian

I thought it was yogurt made with grade B maple syrup.


8 posted on 07/22/2010 9:17:04 AM PDT by ebersole
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To: La Lydia

Oooooh, that looks good ...


9 posted on 07/22/2010 9:17:39 AM PDT by Scythian
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To: Scythian

Oooooh, it is. I eat it with chopped up cukes, garlic, lemon juice and dill. Nommmm. Also excellent with homemade raspberry jam. Makes gooooood ranch dressing, too.


10 posted on 07/22/2010 9:19:56 AM PDT by La Lydia
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To: Scythian
According to the White House natural foods czar “Grade A” is union made, “Grade B” is produced in a right-to-work dairy.
11 posted on 07/22/2010 9:20:24 AM PDT by Brad from Tennessee (A politician can't give you anything he hasn't first stolen from you.)
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To: ebersole

Wow, the government and codex are trying to kill Grade A so they can put whatever they want in it ...

http://www.wnho.net/milkweed_yogurt_story_feb_2009.pdf


12 posted on 07/22/2010 9:20:34 AM PDT by Scythian
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To: Paladin2

Don’t sneer at grade b yogurt...I am in the 10th day of the Activia challenge and haven’t left my house since the 2nd day.
I was tired of riding elevators and hearing people brag about their clean colons...now I can brag along with them.


13 posted on 07/22/2010 9:21:28 AM PDT by Duffboy
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To: Scythian

Unicorns?!? Dude.


14 posted on 07/22/2010 9:23:26 AM PDT by Vigilantcitizen
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To: Duffboy

Are you serious, Activa had that big of an effect, my wife buys it sometimes but I never ate it enough probably for it to have an effect.


15 posted on 07/22/2010 9:24:11 AM PDT by Scythian
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To: Duffboy

Too. Much. Information.


16 posted on 07/22/2010 9:24:16 AM PDT by La Lydia
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To: Duffboy

> I was tired of riding elevators and hearing people brag about their clean colons...
Somehow the terms “clean” and “colon” in the same sentence is just wrong on so many levels.


17 posted on 07/22/2010 9:24:49 AM PDT by BuffaloJack (Comrade O has to go; FIRE THE SHIFTLESS KENYAN NOW !!!)
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To: Scythian

Grade B maple syrup is richer bolder flavor than Grade A maple syrup.


18 posted on 07/22/2010 9:25:01 AM PDT by television is just wrong
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To: Vigilantcitizen
Unicorns?!? Dude.

Well, Sarah insisted, you know they all have this childhood pony thing ... I suggested Harleys but she would have none of it ..
19 posted on 07/22/2010 9:25:12 AM PDT by Scythian
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To: Scythian
Superior artisanal isolates of thermophilic lactic acid bacteria producing high lactic acid and β-galactosidase were isolated from traditional Turkish yogurt samples from the Toros mountain region from a highly bio-diverse environment. A full factorial statistical design, with the factors of types of strains and medium formulations under static and agitation conditions, were applied to investigate the effects on β-galactosidase and lactic acid production. Streptococcus thermophilus 95/2 and Lactobacillus delbrueckii subsp. thermophilus 77 exhibited remarkable potential as promising starter culture candidates valuable to various applications in the dairy industry. The efficiency of cell disruption methods was investigated on the extraction of intracellular β-galactosidase enzyme. Lysozyme enzyme treatment was determined as the most effective method, which resulted in approximately 1.5 and 10 times higher enzyme activity than glass bead and homogenization treatment, respectively. Keywords: β-galactosidase; cell disruption; lactic acid; Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophilu
20 posted on 07/22/2010 9:26:50 AM PDT by television is just wrong
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