Mountain High Original Style Plain Yogurt

Cultured pasteurized milk is a primary ingredient in yogurt, providing a rich source of calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria while preserving nutritional quality. It serves as a base for fermentation, supporting the growth of beneficial probiotics.

Fruit pectin is a natural thickening agent derived from fruits, commonly used to improve texture in yogurt. It is minimally processed and does not significantly alter the nutritional profile of the product. Pectin is generally recognized as safe and does not contribute to adverse health effects.

Vitamin A acetate is a synthetic form of vitamin A used to fortify foods, ensuring adequate intake of this essential nutrient. It is stable and effective in maintaining vitamin A levels in processed foods. While beneficial in preventing deficiencies, excessive intake can lead to toxicity.

Vitamin D3 is an essential nutrient that supports bone health by aiding calcium absorption. It is often added to dairy products to enhance their nutritional value. Fortification with vitamin D3 helps prevent deficiencies, especially in populations with limited sun exposure.

Live and active cultures, including S. thermophilus, L. bulgaricus, L. acidophilus, B. bifidus, and L. casei, are beneficial probiotics that support gut health. These cultures are essential for the fermentation process, transforming milk into yogurt and enhancing its probiotic content. Regular consumption can improve digestive health and boost the immune system.

En:e440 refers to pectin, a natural polysaccharide used as a gelling agent in foods. It is derived from fruits and is commonly used to improve the texture of yogurt. Pectin is considered safe and does not pose significant health risks.