Description
Ingredients
Non-homogenized whole milk, Live cultures (with l. acidophilus and bifidus)
Quick Facts:
The Yogurt Culture Ingredients and Probiotic Count
Strains in our yogurt:
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Streptococcus thermophilus
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Bifidobacterium lactis
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Lactobacillus jonsonii
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Lactobacillus delbruecki subsp. Bulgaricus
Probiotic Count:
Only Acidophilus(=Lactobacillus Johnsonii) Bifidus bacteria are considered probiotic under the labelling guidelines. The number of live bacteria goes down during the shelf life as the ongoing fermentation makes the product sourer. Bacteria are very sensitive to a low pH environment.
Number of live probiotic organisms per gram:
Day 7 16 million
Day 21 14 million
Day 35 13 million
Day 1 of shelf life is 45 days prior to the best before date on the lid.
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