Greek whole milk yogurt plain

Pasteurized Grade A Milk is a high-quality source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria while retaining nutritional value. It is a staple in dairy products, providing a rich source of nutrients.

Milk Protein Concentrate is used to increase the protein content of dairy products. It is derived from milk through filtration processes that concentrate the protein while reducing lactose. This ingredient is beneficial for those seeking higher protein intake but may not be suitable for individuals with lactose intolerance.

S. Thermophilus is a probiotic culture used in yogurt production, aiding in fermentation and improving gut health. It helps in the digestion of lactose, making yogurt more tolerable for lactose-sensitive individuals. This culture contributes to the creamy texture and tangy flavor of yogurt.

L. Bulgaricus is a beneficial bacteria used in yogurt fermentation, contributing to its probiotic properties. It enhances the nutritional profile of yogurt by producing lactic acid, which aids in digestion. This culture is essential for the traditional yogurt-making process.

L. Acidophilus is a probiotic strain that supports digestive health and boosts the immune system. It is commonly added to yogurt to enhance its probiotic benefits. This strain is known for its ability to survive stomach acid and colonize the intestines.

Bifidus is a probiotic culture that supports digestive health and enhances the immune system. It is often included in yogurt to improve its probiotic content and health benefits. Bifidus helps maintain a healthy gut flora balance.

L. Casei is a probiotic strain that aids in digestion and supports immune health. It is used in yogurt to enhance its probiotic properties and improve gut health. This strain is known for its resilience in the digestive tract.