It's late and I have to go to sleep so answering here.
>> No. Pasteurization isn't a UPF technique. See the problem?
My argument is that the extra fat is used as a stabilizer that wouldn't need to be included if the maker wasn't trying to force their yogurt to hold other stuff in it than milk. The use of a stabilizer makes it a UPF, not the fact that the cream is pasteurised- that makes no difference as you say.
>> No. Pasteurization isn't a UPF technique. See the problem?
My argument is that the extra fat is used as a stabilizer that wouldn't need to be included if the maker wasn't trying to force their yogurt to hold other stuff in it than milk. The use of a stabilizer makes it a UPF, not the fact that the cream is pasteurised- that makes no difference as you say.