WHOLE MILK GREEK YOGURT

Cultured milk is a primary ingredient in yogurt, providing a rich source of calcium and protein. It is minimally processed, retaining most of its natural nutrients and probiotics. The fermentation process enhances digestibility and supports gut health.

S. thermophilus is a probiotic bacterium used in the fermentation of yogurt. It helps in breaking down lactose, making yogurt easier to digest for lactose-intolerant individuals. This bacterium also contributes to the creamy texture and tangy flavor of yogurt.

L. bulgaricus is a beneficial bacterium used in yogurt production, known for its probiotic properties. It enhances the nutritional profile of yogurt by producing lactic acid, which acts as a natural preservative. This bacterium also contributes to the yogurt's flavor and texture.

L. acidophilus is a well-known probiotic that supports digestive health. It is often added to yogurt for its ability to enhance gut flora and improve lactose digestion. This bacterium is also associated with boosting the immune system.

Bifidus, also known as Bifidobacterium, is a probiotic that aids in maintaining a healthy digestive system. It is commonly used in yogurt to improve gut flora and enhance nutrient absorption. This bacterium is beneficial for overall digestive health.

L. casei is a probiotic bacterium that contributes to the fermentation process in yogurt. It is known for its ability to enhance gut health and improve digestion. This bacterium also helps in boosting the immune system.