What makes yogurt, well, yogurt?

The words "live and active cultures" refer to the living organisms, Lactobacillus bulgaricus and Streptococcus thermaophilus, which convert pasteurized milk to yogurt during fermentation. (Note that the milk is pasteurized before culturing to remove any harmful bacteria.) The process is very similar to making wine or cheese, in that beneficial organisms ferment and transform the milk. This fermentation process is what creates yogurt, with its unique taste, texture and healthful attributes.

To help you identify yogurt products that contain live and active cultures, the National Yogurt Association (NYA) has established a special Live & Active Cultures seal. The seal is given to chilled yogurt that contains at least 10 million cultures per gram. Berry Chill proudly bears the NYA seal.

To learn more about yogurt, please visit the National Yogurt Association. For yogurt health benefits, click here »