Hello, I'm an expert in the field of food science. When it comes to categorizing food items, it's important to consider their physical properties and common usage.

Yogurt is a fermented dairy product made by bacterial fermentation of milk. It has a semi-solid consistency, which is thicker than a liquid but not as firm as a solid. In the food industry, it's often classified as a semi-solid due to its texture and the way it's consumed. However, the exact classification can vary depending on the specific type of yogurt. For instance, Greek yogurt is more strained and has a thicker, closer to solid consistency, while regular yogurt is thinner and more pourable.

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You might not think of yogurt as a gel, but from a food science perspective, it is. Gels��yes, that includes Jell-O��are what a chemist would call a colloid. Colloids are combinations a gas, liquid, and solids; and in food science, they come up a lot.read more >>