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 labeling guidelines. The number of life bacteria goes down during the shelf life as the ongoing fermentation makes the product more sour. 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.