Organic Nancy's Probiotic Greek Whole Milk Yogurt Plain

How it scored 85 / 100

Nutrition snapshot

Ingredients 11 listed

• 1 Pasteurised Whole Milk
  Cow's milk that has been heat-treated (pasteurized) to inactivate pathogens, with full fat content (~3.25%) retained.
  Low
• 2 Pasteurized Skimmed Milk
  Cow's milk with the cream removed (skim/non-fat) and heat-treated to kill pathogens.
  Low
• 3 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 4 Probiotic Cultures
  Live microorganisms (typically Lactobacillus and Bifidobacterium species) added to or naturally present in fermented foods.
  Low
• 5 Lactic Ferments
  Live lactic-acid-producing bacterial cultures (typically Lactobacillus, Lactococcus, Streptococcus thermophilus, Leuconostoc) added to milk …
  Low
• 6 Bifidobacterium Lactis
  Probiotic species Bifidobacterium animalis subsp. lactis; gut-resident bacterium used in supplements and fermented foods.
  Low
• 7 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 8 Lactobacillus Casei
  A species of lactic acid bacteria used as a probiotic and starter culture.
  Safe
• 9 Lactobacillus Rhamnosus
  Probiotic lactic acid bacterium used in fermented foods and supplements.
  Safe
• 10 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 11 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe