What makes yogurt truly beneficial for health. How can you distinguish authentic yogurt from imitations. Why do some manufacturers heat-treat yogurt after fermentation. What is the significance of the Live & Active Cultures seal.

The Essence of Authentic Yogurt: Live and Active Cultures

Yogurt has long been revered as a healthful food, but not all products labeled as yogurt deliver the same benefits. The key to authentic yogurt lies in three crucial words: live, active cultures. These refer to the living organisms, Lactobacillus bulgaricus and Streptococcus thermophilus, which transform pasteurized milk into yogurt during fermentation.

This fermentation process is responsible for yogurt’s unique taste, texture, and health-promoting attributes. It’s similar to the production of beer, wine, or cheese, where beneficial organisms ferment and alter the basic ingredients.

The Fermentation Process: Creating True Yogurt

• Milk is pasteurized to eliminate harmful bacteria
• Live cultures are added to initiate fermentation
• The process creates yogurt’s distinctive properties

Decoding Yogurt Labels: The Live & Active Cultures Seal

To combat consumer confusion, the National Yogurt Association (NYA) developed the Live & Active Cultures seal. This voluntary certification helps consumers identify yogurts containing significant levels of live and active cultures.

Requirements for the Live & Active Cultures Seal

• Refrigerated yogurt: At least 100 million cultures per gram at manufacture
• Frozen yogurt: At least 10 million cultures per gram at manufacture

It’s important to note that while the seal program is voluntary, some yogurt products may contain live cultures without displaying the seal. Therefore, it’s crucial to read labels carefully and understand what to look for.

The Hidden Truth: Not All Yogurts Are Created Equal

Some yogurt brands employ practices that compromise the integrity of their products. These methods are often driven by financial considerations rather than nutritional value.

Heat Treatment: A Controversial Practice

Heat-treating yogurt after fermentation kills most of the beneficial active cultures. Why would manufacturers do this? The process extends shelf life and reduces yogurt’s natural tartness, which some consumers find unappealing. However, this practice significantly diminishes the health benefits associated with live cultures.

Low Culture Formulations: A Cost-Cutting Measure

Some manufacturers deliberately formulate their yogurts with low levels of cultures. This decision is typically motivated by cost reduction rather than nutritional considerations.

The Health Benefits of Authentic Yogurt

Research is ongoing regarding the potential health benefits of yogurt containing live and active cultures. Some areas of investigation include:

1. Lowering cholesterol levels
2. Fighting yeast infections
3. Preventing gastrointestinal infections
4. Boosting the body’s immune system
5. Potentially preventing certain types of cancer

Lactose Intolerance: A Ray of Hope

Studies indicate that the live and active cultures in true yogurt allow many lactose-intolerant individuals to consume it without adverse effects. This is significant, considering that more than a quarter of American adults experience lactose intolerance with other dairy products.

Yogurt Imposters: Beware of Misleading Products

The marketplace is filled with products that capitalize on yogurt’s healthful image without actually containing the elements that make yogurt beneficial. These include:

• Yogurt-covered candies
• Yogurt-coated raisins and pretzels
• Yogurt-containing salad dressings

While these products may contain some yogurt-derived ingredients, they often lack the live and active cultures that provide yogurt’s health benefits.

Making Informed Choices: How to Select Authentic Yogurt

To ensure you’re getting the most from your yogurt, follow these guidelines:

1. Look for the NYA Live & Active Cultures seal on the package
2. Read labels carefully, even if the seal is not present
3. Be willing to pay a little more for quality yogurt with live cultures
4. Avoid products that have been heat-treated after fermentation

Remember, while a lower-priced house brand may seem attractive, it may not offer the same health benefits as a slightly more expensive option with verified live cultures.

Versatility and Convenience: The Many Uses of Yogurt

Beyond its health benefits, yogurt’s versatility makes it an excellent addition to various meals and recipes:

• Substitute for mayonnaise or sour cream in recipes
• Top waffles or pancakes with fruited yogurt
• Use frozen yogurt as a healthier alternative to ice cream
• Pack as a convenient, protein-rich snack for hikes or lunches
• Perfect portable protein boost for commuters

The key is to ensure you’re using authentic yogurt with live and active cultures to maximize both taste and health benefits.

The Future of Yogurt: Ongoing Research and Potential

As interest in probiotics and gut health continues to grow, yogurt remains at the forefront of nutritional research. Scientists are exploring its potential in various areas of health and wellness:

Emerging Areas of Yogurt Research

• Impact on mental health and cognitive function
• Role in weight management and metabolic health
• Influence on skin health and appearance
• Potential in managing allergies and autoimmune conditions

While these areas are still under investigation, they highlight the ongoing interest in yogurt’s potential health benefits beyond digestive health.

Yogurt and Sustainable Nutrition

As the world focuses more on sustainable food systems, yogurt’s role in a balanced, environmentally friendly diet is also being examined. Its relatively low environmental impact compared to other animal-based proteins makes it an attractive option for those seeking to reduce their carbon footprint while maintaining a nutrient-rich diet.

Yogurt in Global Cuisines: A Cultural Perspective

Yogurt has been a staple in many cultures for centuries, each with its unique preparations and uses:

Traditional Yogurt Varieties Around the World

• Greek yogurt: Strained for a thicker consistency, higher in protein
• Labneh: Middle Eastern yogurt cheese, often used as a spread
• Skyr: Icelandic yogurt, very thick and high in protein
• Lassi: Indian yogurt drink, can be sweet or savory
• Kefir: Fermented milk drink, similar to thin yogurt but with different cultures

These diverse yogurt products showcase the versatility and widespread appreciation of fermented dairy across different cultures.

The Role of Probiotics in Gut Health: Beyond Yogurt

While yogurt is an excellent source of probiotics, it’s part of a broader category of fermented foods that contribute to gut health:

Other Probiotic-Rich Foods

• Kimchi: Korean fermented vegetables
• Sauerkraut: Fermented cabbage
• Kombucha: Fermented tea beverage
• Miso: Japanese fermented soybean paste
• Tempeh: Fermented soybean cake

Incorporating a variety of these foods into your diet can provide a diverse array of beneficial bacteria, potentially enhancing overall gut health.

Yogurt and Nutrition: A Closer Look at Its Components

Beyond probiotics, yogurt offers a range of essential nutrients:

Key Nutritional Components of Yogurt

• Protein: Supports muscle health and satiety
• Calcium: Essential for bone health
• Vitamin B12: Important for nerve function and red blood cell formation
• Potassium: Helps regulate blood pressure
• Magnesium: Supports various bodily functions, including muscle and nerve function

The specific nutritional profile can vary depending on the type of yogurt and any added ingredients, so it’s always wise to check the nutrition label.

Making Yogurt at Home: A DIY Approach

For those interested in ensuring the quality and live culture content of their yogurt, making it at home is a viable option:

Basic Steps for Homemade Yogurt

1. Heat milk to 180°F (82°C) to kill any unwanted bacteria
2. Cool the milk to 110°F (43°C)
3. Add a yogurt starter culture or a few tablespoons of store-bought live culture yogurt
4. Incubate at a warm temperature (around 110°F) for 4-7 hours
5. Refrigerate to stop the fermentation process

Homemade yogurt allows for complete control over ingredients and fermentation time, potentially resulting in a product with higher probiotic content than many commercial varieties.

The Environmental Impact of Yogurt Production

As consumers become more environmentally conscious, it’s worth considering the ecological footprint of yogurt production:

Factors Affecting Yogurt’s Environmental Impact

• Dairy farming practices and their effect on greenhouse gas emissions
• Water usage in yogurt production
• Packaging materials and recycling potential
• Transportation of yogurt products

Some yogurt manufacturers are taking steps to reduce their environmental impact, such as using renewable energy sources, implementing water conservation measures, and developing more sustainable packaging options.

Yogurt Alternatives: Options for Different Dietary Needs

For those who cannot or choose not to consume dairy, there are several plant-based yogurt alternatives available:

Common Non-Dairy Yogurt Options

• Soy yogurt: High in protein, similar texture to dairy yogurt
• Almond yogurt: Lower in calories, nutty flavor
• Coconut yogurt: Creamy texture, higher in fat
• Oat yogurt: Mild flavor, often fortified with calcium and vitamins
• Cashew yogurt: Rich and creamy, good source of healthy fats

These alternatives can be cultured with probiotic strains to provide similar health benefits to traditional yogurt, though their nutritional profiles may differ significantly from dairy-based yogurts.

The Future of Probiotics: Beyond Traditional Yogurt

As research into probiotics continues, new products and applications are emerging:

Innovative Probiotic Products

• Probiotic-enriched beverages
• Shelf-stable probiotic snacks
• Probiotic supplements in various forms (capsules, powders, gummies)
• Probiotic-infused skincare products
• Probiotic cleaning products for household use

While these innovations offer new ways to incorporate probiotics into daily life, it’s important to note that their efficacy may vary, and more research is needed to fully understand their benefits.

Conclusion: Embracing the Power of Authentic Yogurt

In a world where food marketing can often be misleading, understanding what makes yogurt truly beneficial is crucial. By seeking out products with verified live and active cultures, consumers can harness the full potential of this ancient and revered food.

Whether you’re enjoying it as a quick snack, using it in recipes, or exploring its potential health benefits, authentic yogurt offers a delicious and nutritious addition to a balanced diet. Remember to look for the Live & Active Cultures seal, read labels carefully, and don’t be afraid to invest a little more in quality products that deliver the probiotic power you’re seeking.

As research continues to unveil new benefits of probiotics and fermented foods, yogurt stands as a testament to the enduring wisdom of traditional food practices. By choosing authentic yogurt, you’re not just making a tasty choice – you’re potentially contributing to your overall health and well-being in ways that science is only beginning to fully understand.

How to Know if Your Yogurt Is REALLY Yogurt!

For centuries, yogurt has been considered a healthful food. And today, research is going on internationally regarding the potential attributes of yogurt in such areas as

• lowering cholesterol,

• fighting yeast infections,

• preventing gastrointestinal infections,

• boosting the body’s immune system,

• preventing certain types of cancer.

But yogurt-lovers should take notice: there are products in the marketplace that take advantage of yogurt’s healthful image, but that do not contain the things that make yogurt, yogurt. Yogurt-covered candies, raisins, and pretzels, and yogurt-containing salad dressings are just a few examples.

So what makes yogurt – well, yogurt? According to the National Yogurt Association (NYA), three words: LIVE, ACTIVE CULTURES. The words “live and active cultures” refer to the living organisms, Lactobacillus bulgaricus and Streptococcus thermophilus, which convert pasteurized milk to yogurt during fermentation.

Note that the milk is pasteurized before culturing to remove any harmful bacteria. The process is very similar to that used when making beer, wine or cheese, in that beneficial organisms ferment and transform the basic food. This fermentation process is what creates yogurt, with its unique taste, texture and healthful attributes.

To dispel consumer confusion, the NYA developed the Live & Active Cultures seal to help consumers readily identify those yogurts containing significant levels of live and active cultures. The seal is a voluntary identification available to all manufacturers of refrigerated yogurt whose products contain at least 100 million cultures per gram at the time of manufacture, and whose frozen yogurt contains at least 10 million cultures per gram at the time of manufacture. (However, here’s something to know: since the seal program is voluntary, some yogurt products may have some live cultures but not carry the seal.)

The NYA is a national non-profit trade organization whose purpose is to sponsor health and medical research for yogurt with live and active cultures. It serves as an information source to the trade and the general public. Their Live & Active Culture seal is an indicator of product quality and the manufacturer’s integrity.

And speaking of INTEGRITY: Back to the fact that not all yogurts are created equal. Some yogurt brands are heat-treated after fermentation. This process kills most of the beneficial active cultures found in the yogurt. Why would a manufacturer heat-treat yogurt? It’s a money-driven decision. Heat-treating prolongs shelf life and decreases yogurt’s natural tartness (some consumers dislike tart yogurt). And then there are yogurts that are deliberately formulated with a low level of cultures (again, a money-driven decision).

So the bottom line? Read your labels. While that marked-down house brand looks attractive (price-wise), if you’re wanting true yogurt with all its health benefits, then move on to a brand that carries the National Yogurt Association (NYA) Live & Active Cultures Yogurt seal on the package and be willing to pay a little more. You’ll be certain you’re getting yogurt with significant levels of live and active cultures.

And here’s another reason to look to real yogurt. Lactose intolerance. Studies show that the live and active cultures present in true yogurt permit it to be eaten by many of the more than one quarter of American adults who ordinarily experience lactose intolerance with other dairy products. If you relate, this may give you hope.

Finally, there’s yogurt’s versatility. It makes a superb substitute for mayonnaise and sour cream; top waffles or pancakes with fruited yogurt; and make desserts more healthful by opting for frozen yogurt over ice cream.

Perfect for today’s busy schedules, nothing is as convenient to carry with you on a hike or put in a lunch bag as yogurt. For the commuter, it’s the perfect portable protein boost. Just be sure you’re getting the real deal; always look for the trustworthy Live and Active Cultures seal!

Sources:

•   www.healthyeating.org
•   www.jacktuchten.com
•   www.moonshineink.com
•   www.smellslikefoodinhere.blogspot.com
•   www.heraldextra.com
•   www.kristinwillard.com

    Alice Osborne

    Weekly Newsletter Contributor since 2006

    Email the author! [email protected]

Does All Yogurt Contain Probiotics and Active Cultures? • Cathe Friedrich

Yogurt has become a popular breakfast food and tasty snack, especially as interest in probiotics continues to grow. In case you’re not aware, probiotics are “friendly” bacteria, in contrast to pathogenic bacteria that cause illness. Your gut is teaming with probiotic bacteria, up to 100 trillion of them, and they help keep your gut peaceful and balanced. They do this by reigning in pathogenic bacteria so they don’t gain a foothold and by the positive impact they have on the immune system, 70% of which lies in your gut.

Preliminary studies suggest that these gut-friendly bacteria influence health and disease in ways we don’t yet fully understand. For example, these tiny intestinal citizens seem to help keep inflammation in check, an important job since most chronic health problems are partially fueled by inflammation. Plus, these bugs help to maintain gut health as well. With such an impressive resume, these are bacteria we want more of!

So, how do we get more of these bacteria – food or supplements? The probiotic supplement industry is thriving. According to Natural Products Inside, the global market for probiotics is valued at 36. 7 billion and shows no signs of slowing. But, we don’t have to depend on a probiotic supplement to supply our guts with friendly bacteria. Fermented foods are a natural source of these organisms. The most popular fermented foods in the American market are dairy foods, particularly yogurt. More recently, another probiotic-rich dairy alternative, kefir, has gained favor.

Chances are you’ve eaten yogurt many times in your life. This creamy snack comes in a dizzying array of flavors these days, although some are quite high in sugar. Recently, Greek yogurt has taken center stage due to its thicker texture and higher protein content. However, Greek yogurt is lower in calcium. In fact, regular yogurt has twice the calcium that Green yogurt has.

To add to the mix, a number of non-dairy yogurts have entered the market. First, non-dairy yogurt was primarily made from soy milk, but now you can buy yogurt made with other non-dairy milk forms such as coconut and almond milk. Choices! Choices! Choices! But, if you’re buying yogurt for its probiotic content, you might wonder whether ALL yogurt contains probiotics.

Active Cultures or Not?

Theoretically, all yogurt SHOULD have probiotics as its made by adding bacterial colonies to milk to ferment the lactose and form lactic acid. The milk is pasteurized BEFORE adding the bacterial colonies, as the heat of pasteurization would destroy them. Once formed, the lactic acid thickens the milk and gives yogurt its thick, creamy consistency.  Lactic acid also gives the yogurt its characteristic tangy taste. Yogurt is arguably one of the oldest fermented foods in existence.

So, why wouldn’t all yogurt contain active probiotic cultures? If yogurt is heat processed after fermentation, it destroys some the healthy bacteria, along with the health benefits. Some manufacturers add probiotic organisms into yogurt after its heat treated to make up for the loss. Some even add some extra probiotic bacteria to compensate for the loss of viable bacteria due to storage.

Still, if yogurt is heat processed after fermentation, the yogurt may still have few active cultures – and how would you know? The National Yogurt Association helps to solve this problem by designing a seal called the Live and Active Cultures seal. Manufacturers can place this seal on yogurt if the yogurt contains at least 100 million cultures at the time it was manufactured. Frozen yogurt must contain at least 10 million cultures to bear the seal.

Seeing this seal on a yogurt container gives you some reassurance that you’re getting active cultures, as long as you don’t leave it sitting in the refrigerator for weeks. Since manufacturers can choose whether to use this seal, there may be yogurt brands that do have enough viable cultures but choose not to use the seal. But, if you’re consuming yogurt for its probiotic benefits, the seal gives you some assurance that you’re getting active cultures.

Does Non-Dairy Yogurt Contain Active Cultures Too?

If you’re lactose intolerant or eat a vegan diet, you can still get gut-friendly bacteria by eating non-dairy yogurt. Manufacturers make non-dairy yogurt in much the same way as dairy yogurt only non-dairy milk is the medium. They commonly use Lactobacillus bulgaricus as a starter culture to ferment the non-dairy milk. If the final product isn’t treated with heat again after fermentation, it should have viable cultures.

Be picky when you choose a yogurt, dairy or non-dairy. Look for one with as little added sugar as possible. Unflavored is usually the best option as the flavorings are often a source of added sugar. You can always flavor it yourself with fresh fruit, herbs, spices, and add other healthy additions like nuts, pumpkin seeds, sunflower seeds, ground flaxseed, and even matcha powder for green tea yogurt.

Look Beyond Yogurt

Although there are plenty of commercial yogurt brands that contain active cultures, you can also get active probiotic organisms by eating fermented vegetables. The most popular of these is fresh sauerkraut. You can buy sauerkraut as well as other fermented vegetables in the refrigerated case of many natural food markets. Canned sauerkraut won’t cut it as it’s pasteurized before canning to kill the bacteria. The advantage that fermented vegetables have over yogurt is they’re a rich source of fiber, some of which is prebiotic. The prebiotics in fermented vegetables are food for probiotic bacteria and help them survive and flourish.

Other options are kefir, kombucha, tempeh, and miso, all of which may have active cultures. However, heating these foods, as is characteristic with tempeh and miso, destroys some of the active organisms.

The Bottom Line

All yogurt contains active cultures, although some commercial brands may heat process their yogurt and destroy some of the organisms. Look for the Live and Active Culture seals on yogurt for reassurance. But, look beyond yogurt as well and get your probiotics from other sources, including nutrient-dense fermented vegetables. These foods have other health benefits as well.

 

References:

Natural Products Inside. “Probiotic Product Trends”
AboutYogurt.com. “Live and Active Culture Yogurt”

 

Related Articles by Cathe:

The Problem with Probiotic Supplements: Are They What They Seem to Be?

Does Your Favorite Yogurt Have Enough Probiotic Bacteria?

Fermented Foods vs. Probiotic Supplements: Is One Better Than the Other?

How Your Gut Microbiome Changes with Age and How It Impacts Your Health

Are Probiotic Supplements Overhyped?

 

Microbiological indicators of yoghurt

Real yogurt, in which natural milk and sourdough are combined, must contain pure, “live” cultures in a certain number and proportions. In Russia, its microbiological parameters are strictly specified by the Law of the Russian Federation No. 88-FZ and GOST 31981-2013. If the content of cultures deviates from the norm, the product cannot be called yogurt. It will not bring the benefits for which the lactic acid drink is valued all over the world.

Yogurt on sourdough, in which all microbiological and other parameters are observed:

• helps to strengthen the immune and hematopoietic systems, helps the body fight seasonal infections;
• enriches the body with vitamins B and A, which are necessary for regulating cholesterol levels, the proper functioning of the nervous system, and maintaining the beauty of the skin;
• improves digestion, regulates acidity, helps fight pathogenic microflora of the gastrointestinal tract, putrefactive microorganisms in the intestines;
• prevents osteoporosis, reduces the risk of high blood pressure, and so on.

For the first time, the microflora of a dairy product was studied at the beginning of the 20th century at the University of Geneva. Then it was described as a combination of lactic acid microorganisms – these were rod-shaped and spherical bacteria. Today we know them under the names Lactobacilli bulgaricus (the birthplace of the drink, Bulgaria) and Streptococcus thermophilus, respectively. The bulgarian stick and thermophilic streptococcus (as cultures are called in the Russian-speaking scientific community) are still used today as the main bacteria that convert milk into a useful product.

Microbiotic parameters of different types of yoghurt

Russian GOST 31981-2013 stipulates that yogurt must be produced using the above mentioned starter microorganisms. Their concentration in the finished product cannot be less than 10 ⁷ CFU per gram (at the end of the expiration date). The protosymbiotic mixture used for fermentation should consist of pure cultures.

In addition to yoghurt itself, not enriched in any way, made from sourdough based on bulgarian sticks and thermophilic streptococcus, the state standard introduced the concept of bioyoghurt. This is a product where, in addition to the main cultures in the correct concentration, there are probiotics, prebiotics, lactic acidophilus bacillus. For them, concentration norms are also strictly stipulated at the time of the expiration date of bioyogurt, regardless of the presence of additional components:

• for bifidobacteria (Bifidobacterium) – the amount should not be less than 10 ¹⁰ CFU per one gram of bioyoghurt;
• for lactic acid bacillus (Lactobacillus acidophilus) – the concentration of bacteria should not be less than 10 ⁶ CFU per gram.

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Natural sources of Lactobacillus acidophilus:

• Yogurt: Contains Lactobacillus bulgaricus and Streptococcus thermophiles. In addition, some yogurts contain Lactobacillus acidophilus
• Kefir: In the production of kefir, starter preparations are used, consisting of acidophilic rods (Lactobacillus acidophilus), thermophilic and mesophilic lactic streptococci and bifidobacteria (Bifidobacterium bifidum)
• Miso: Miso is a traditional Japanese dish. It is made with the addition of specially fermented soybeans or cereals. Miso contains a koji-kin mold called Aspergillus oryzae. In addition to it, it can also contain many bacteria, including Lactobacillus acidophilus.

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Also, GOST introduced the concept of enriched yogurt – with food, biologically active substances. The concentration of the main microorganisms in them must comply with the standard. Otherwise, the product distributed on the territory of the Russian Federation cannot be called “yogurt”.

What do yoghurt microbiota values ​​say and how they are determined

Milk under the influence of Streptococcus thermophilus and Lactobacilli bulgaricus turns into a product with high nutritional value. To benefit from it, you need to monitor compliance with the norm of microbiotic indicators. They indicate that the fermentation process was carried out correctly, the yogurt is really “alive”, the result from it will correspond to the declared action, it will be absorbed better than milk. To find out if a product is of high quality, it is tested for microbiotic indicators.

Experts from laboratories conduct an organoleptic analysis of yogurt according to the main parameters and compare the result with the regulatory documents in force in the country. So, for the correct performance of a microbiotic study of yogurt, it is necessary to assess the presence and quantity of:

• lactic acid organisms – in accordance with GOST 10444.11-89;
• bifidobacteria – according to industry regulations in force at the time of the audit;
• microorganisms that should not be in yogurt (E. coli, mold, Staphylococcus aureus, Salmonella, and so on) – according to GOST 30347, GOST 10444.12 and other standards.

Guided by legally established standards, experts determine whether the drink can be used and whether it contains enough useful cultures. Each country has its own standards for the content of the necessary components in yogurt, and their concentration in finished “canned” products is not always sufficient. Therefore, the best way to ensure the correct microbiotic indicators is to make your own yogurt, from natural milk and quality starter cultures that contain the necessary cultures.

How to choose live yoghurt? | Food and Cooking

Yogurt controls bacterial growth. The intestinal environment is rich in microflora, including harmful and beneficial bacteria. Beneficial bacteria improve immunity, they neutralize the action of harmful bacteria. If an imbalance in the level of bacteria occurs in the body, a person suffers from problems with the gastrointestinal tract.

Taking antibiotics reduces the number of beneficial bacteria, and this fermented milk product contains sourdough, which is a source of beneficial microflora.

Yoghurts are just a godsend for those people whose body does not tolerate lactose (milk sugar), because in yogurt lactose is neutralized by bifidobacteria.

Pasteurized yoghurts, live, incubated, with or without fruit additives.

If yogurt contains other products (milk powder, starch, gelling agent) in addition to milk, fruits and starter cultures, then you no longer have yogurt, but a yogurt product .

Its benefits are not as high as those of yogurt. Therefore, when choosing yogurt, pay attention to the composition.

The most acceptable option is to prepare homemade yogurt using a household appliance – a yogurt maker. All you need is milk and yeast. The yogurt that is obtained in this process is alive. Its shelf life is minimal.
Photo: Depositphotos

What else should you pay attention to when choosing yogurt in the store?

Industry produces pasteurized or incubated yoghurts.

Pasteurized yogurt is heat treated (65-85 degrees Celsius) to kill most of the cultures in its starter culture. This product is of little use. Therefore, it has a long shelf life – from several months to a year.

There are also thermostatic yoghurts . They are also heat treated, but at a lower temperature (45 degrees Celsius). In this process, most of the beneficial microflora is preserved. The shelf life of thermostatic yogurt is up to 3 weeks.

Photo: Depositphotos

The expression “yogurt with probiotics” means that product contains live bacteria . This is, as we call it, live yogurt . The word “bio” comes from the Greek “bios” and means “life” .