Active yogurt cultures aid digestion and may have other health benefits. They are added to pasteurized milk to ferment it into yogurt, with the most common bacteria being Streptococcus thermophilus and Lactobacillus bulgaricus. Look for the National Yogurt Association seal to ensure live cultures, and frozen yogurt needs 10 million cultures per gram. Yogurt products with active cultures come in various varieties.
Active yogurt cultures are the bacteria that are added to milk to begin the fermentation process that produces the yogurt. They are believed to help with digestion in general and lactose intolerance in particular. There have also been claims that active yogurt cultures can lower cholesterol, increase immunity to infection, and work as an anti-cancer agent.
The milk used to make yogurt is usually pasteurized first to kill harmful bacteria. The healthy bacteria are then mixed into the yogurt. These organisms ferment the milk, converting its sugars into lactic acid and altering the proteins in the milk so that they form a creamy, gelatinous texture.
The bacteria that make active yogurt cultures are usually Streptococcus thermophilus and Lactobacillus bulgaricus. There may also be several other types of safe active bacteria in yogurt. Bifidobacterium bifidus is another type of bacteria added to yogurt. It can further aid digestion for people with lactose intolerance. The exact mix of bacteria varies, depending on the product.
Some types of yogurt are heat pasteurized to extend shelf life. Since this kills the bacteria used to make the yogurt, these products do not have active yogurt cultures. Other yogurts may have active cultures, but in amounts too small to have a significant effect. Yogurt-coated products, such as pretzels and raisins, and products with yogurt as an ingredient, such as salad dressings, do not have active yogurt cultures.
In the United States, an easy way to find out if a brand of yogurt has active cultures is to check the package for a National Yogurt Association (NYA) seal. Since applying for the seal is voluntary, other brands without it can also have live cultures. The only important difference is that the presence of cultures has probably not been proven by an objective party.
Certified yogurt has a minimum of 100 million active cultures in every gram when it is made. Frozen yogurt needs 10 million cultures per gram. The seal is awarded when the company that makes the product has provided the NYA with a laboratory analysis that verifies the number of cultures per gram of yogurt.
Yogurt products with active cultures come in a wide range of varieties. For the diet conscious, there are low-calorie, low-fat, and fat-free versions. There are also dessert-style yogurts made with the texture of custard or with flavors like chocolate. Drinkable yogurt may also have active cultures.
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