The typical shelf life of yogurt is 45-60 days. Most yogurts can be consumed past the shelf life without safety issues. There is more of a risk for yeast and/or mold growth after 60 days, which can affect the flavor and texture of the yogurt.

The ingredients allowed for use in yogurt are strictly regulated by the U.S. Food and Drug Administration. There are a limited number of ingredients allowed for use in yogurt. Dairy-based ingredients including fluid milk, nonfat dry milk and whey are allowed as the source of protein and cream or milkfat as the source of fat. Other allowable ingredients include cultures, sweeteners, flavorings, stabilizers, and colors. 

This is whey separation which is called syneresis. When the gel structure in yogurt has been disturbed through rigorous handling in transport, syneresis can occur.  This whey contains primarily water, lactose and minerals. It can be stirred into the yogurt and consumed.

Yes, yogurt can be added to many baked products, soups, sauces, salad dressings, dips, spreads, beverages and entrees to provide nutrition, flavor, and texture to foods. Many global cultures use yogurt in traditional foods.