Total 5% MILKFAT

How it scored 85 / 100

Nutrition snapshot

Ingredients 8 listed

• 1 Pasteurized Skimmed Milk
  Cow's milk with the cream removed (skim/non-fat) and heat-treated to kill pathogens.
  Low
• 2 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
• 3 Yogurt Culture
  Live bacterial cultures, traditionally Lactobacillus bulgaricus and Streptococcus thermophilus, used to ferment milk into yogurt.
  Safe
• 4 Lactobacillus Bulgaricus
  Lactic-acid bacterium (Lactobacillus delbrueckii subsp. bulgaricus) used as a starter culture.
  Safe
• 5 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe
• 6 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 7 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 8 Lactobacillus Casei
  A species of lactic acid bacteria used as a probiotic and starter culture.
  Safe