What Makes Yogurt Yogurt?

December 5, 2011 1:34 pm

In the United States, a product can only be labeled as “yogurt” if it contains live Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Some yogurt varieties have a “Live & Active Cultures” seal on them, which was created by the National Yogurt Association and means that a product contains at least 100 million organisms per gram at the time of manufacture. But even if it has no seal, it’s still yogurt as long as it contains those two types of bacteria. Another thing to look out for on the product label is sugar content. Comparing ingredients lists and Nutrition Facts panels can give you an idea of whether a yogurt is lightly sweetened, or more like sugar with added yogurt.

Advertisement

Source URL: http://www.diabetesselfmanagement.com/nutrition-exercise/nutrition/probiotics-and-prebiotics/what-makes-yogurt-yogurt/


Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.