Live Culture For Yogurt

Probiotics have a relatively short shelf life so eating yogurt before its best by date increases your odds of getting a healthy dose she adds.

Live culture for yogurt.

Brands of yogurt with the most live culture. While a minimum beneficial level hasn t been set preliminary evidence points to benefits from consuming at least 1 billion colony forming units of probiotics per day with many yogurts containing 90 billion to 500 billion colony forming units in each serving according to a july 2011 article published in. The national yogurt association approves participating brands to use its live active culture seal. Villi filmjolk matsoni and piima.

Yogurt with live cultures brands. See the table below for individual flavor and consistency. These live active cultures must contain lactobacillus bulgaricus and streptococcus thermophilus. You should look for the seal on the yogurt label that reads live active cultures or similar verbiage to ensure the product contains live cultures.

Make sure your yogurt provides the good stuff for checking the label for the term live active cultures and particularly a type of probiotic called lactobacillus acidophilus says juliana. Each of these heirloom cultures is re usable mesophilic and contains live active cultures. While all yogurt is initially made with live cultures the cultures can be killed off if the manufacturer heat treats the yogurt to prolong shelf life. Eating live culture yogurt not only boosts your calcium intake but it also gives you a healthy dose of probiotics which benefit the digestive system.

Our heirloom yogurt starter culture allows you to try four scandanavian cultures. The closest gauge we have she says is the live and active cultures seal which certifies that the yogurt had at least 100 million cultures of live bacteria per gram at the time it was manufactured. According to the national yogurt association nya for yogurt to be considered as containing live and active cultures there must be 100 million cultures per gram of yogurt at the time of manufacture.