Whole Milk Greek Plain Organic Greek Yogurt

How it scored 85 / 100

Nutrition snapshot

Ingredients 7 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 Buttermilk
  Cultured buttermilk is fermented dairy from low-fat milk inoculated with lactic-acid bacteria.
  Low
• 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 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