GREEN VALLEY ORGANICS, WHOLE MILK YOGURT

Live active cultures are beneficial probiotics that support gut health and digestion. These cultures enhance the yogurt's nutritional profile by promoting a healthy balance of gut bacteria. Regular consumption can improve digestive health and boost the immune system.

Organic pasteurized whole milk is a high-quality source of protein and essential nutrients. Being organic, it is free from synthetic pesticides and hormones, enhancing its nutritional profile. Pasteurization ensures safety by eliminating harmful bacteria.

Lactase enzyme is added to help break down lactose, making the yogurt more digestible for lactose-intolerant individuals. This enzyme improves the product's accessibility without altering its nutritional content. It enhances the yogurt's digestibility and consumer inclusivity.

Lactobacillus bulgaricus is a probiotic strain that aids in the fermentation process and supports digestive health. It is a traditional yogurt culture known for its health benefits. This strain helps maintain a healthy gut microbiome.

Lactobacillus acidophilus is a well-researched probiotic that supports gut health and immune function. It is commonly used in yogurt for its beneficial effects on digestion. This strain can help reduce symptoms of lactose intolerance.

Lactobacillus casei is a probiotic that supports digestive health and enhances the immune system. It is often included in fermented dairy products for its health benefits. This strain can improve gut flora balance and digestion.

Lactobacillus rhamnosus is a probiotic known for its ability to support gut health and prevent gastrointestinal infections. It is widely used in dairy products for its health-promoting properties. This strain can enhance gut barrier function and immune response.

Lactococcus lactis is a beneficial bacteria used in the fermentation of dairy products, contributing to gut health. It is a traditional starter culture that enhances the flavor and texture of yogurt. This strain supports a healthy digestive system.

Lactococcus diacetylactis is a bacterial culture that contributes to the flavor and aroma of fermented dairy products. It is used to enhance the sensory profile of yogurt. This culture supports a balanced gut microbiome.

Streptococcus thermophilus is a probiotic that aids in the fermentation process and supports digestive health. It is a key culture in yogurt production, known for its health benefits. This strain helps improve lactose digestion.

Lactococcus cremoris is a beneficial bacteria used in dairy fermentation, supporting gut health. It contributes to the texture and flavor of yogurt. This strain promotes a healthy digestive system.

Leuconostoc cremoris is a bacterial culture that enhances the flavor and texture of fermented dairy products. It is used to improve the sensory profile of yogurt. This culture supports a balanced gut microbiome.

Bifidobacterium bifidum is a probiotic that supports gut health and enhances immune function. It is commonly included in yogurt for its beneficial effects on digestion. This strain can help maintain a healthy balance of gut bacteria.

Pectin is a natural thickening agent derived from fruits, commonly used in food products. It is generally recognized as safe and does not contribute significant nutritional value. Its use in yogurt helps achieve a desirable texture without artificial additives.

En:e440 refers to pectin, a natural thickening agent derived from fruits. It is used to improve the texture of yogurt without adding artificial additives. Pectin is generally recognized as safe and does not contribute significant nutritional value.