“Fro-yo”, or frozen yogurt must contain less than 8% butterfat. Soft serve and frozen yogurt all look similar, but contain different amounts of milk fats. Frozen yogurt contains .5% to 3% milkfat, while soft serve contains 4% to 5% milkfat. Frozen yogurt originated in Asia. Some studies suggest, Emperor Nero created the dessert by keeping wine and fruit juices chilled via snow. Marco Polo is also cited for introducing frozen similar treats from Asia to Italy. Hand freezes patented in 1848 were a new way to keep frozen desserts cool. Pasteurization, to remove the tuberculosis disease was created by Louis Pasteur, in the late 1800’s. In the 1940’s refrigerators were invented, and were made available to the commercial market in the 1950’s. In the 1960’s–1970’s frozen yogurt flourished into a high volume and mass produced frozen dessert industry.