Frozen yogurt is the food prepared by freezing a pasteurized mix consisting of the ingredients permitted for ice cream in section 135.110 of title 21 of the Code of Federal Regulations (revised as of April 1, 1994), a copy of which is available for public inspection at the Division of Milk Control, Department of Agriculture and Markets, One Winners Circle, Albany, NY 12235. Such ingredients are cultured after pasteurization with a characterizing bacteria culture including but not limited to strains of Lactobacillus bulgaricus and Streptococcus thermophilus; provided, however, fruit, nuts or other flavoring materials may be added before or after the mix is pasteurized and cultured. The standard plate count requirement for frozen desserts shall apply to the mix prior to culturing. Frozen yogurt, exclusive of any flavoring, contains not less than 3.25 percent milkfat, not less than 8.25 percent milk solids not fat and has a titratable acidity of not less than 0.3 percent expressed as lactic acid. This characteristic acidity is developed as a result of the bacterial activity and no heat or bacteriostatic treatment, (other than refrigeration), which results in destruction or partial destruction of the organisms, shall be applied to the product after such culturing. The finished yogurt shall weigh not less than five pounds per gallon. The name of the food is frozen yogurt. On the label of frozen yogurt, the strains of bacteria may be collectively referred to as yogurt culture.