Plain Whole Milk Yogurt

How it scored 85 / 100

Nutrition snapshot

Ingredients 8 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 Probiotic Cultures
  Live microorganisms (typically Lactobacillus and Bifidobacterium species) added to or naturally present in fermented foods.
  Low
• 3 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 4 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 5 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 6 Lacticaseibacillus Paracasei
  A species of probiotic lactic acid bacteria, formerly classified as Lactobacillus paracasei.
  Safe
• 7 Lactobacillus Rhamnosus
  Probiotic lactic acid bacterium used in fermented foods and supplements.
  Safe
• 8 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe