The Yogurt Culture Ingredients and Probiotic Count
Strains in our yogurt:
Streptococcus thermophilus
Bifidobacterium lactis
Lactobacillus jonsonii
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.
