GREEK STRAINED NONFAT YOGURT

Cultured grade A nonfat milk is a high-quality source of protein and calcium. It is minimally processed, retaining essential nutrients beneficial for bone health. The fermentation process enhances digestibility and probiotic content.

Vitamin A palmitate is a synthetic form of vitamin A used to fortify foods. It helps maintain healthy vision and immune function. However, it is not naturally occurring in yogurt and is added to enhance nutritional value.

Vitamin D3 is an essential nutrient that aids in calcium absorption and bone health. It is often added to dairy products to enhance their nutritional profile. This form of vitamin D is more effective in raising blood levels than other forms.

Lactobacillus bulgaricus is a beneficial probiotic culture used in yogurt fermentation. It aids in lactose digestion and supports gut health. This culture is essential for the characteristic tangy flavor of yogurt.

Streptococcus thermophilus is a probiotic culture that plays a crucial role in yogurt fermentation. It helps improve lactose digestion and contributes to the creamy texture of yogurt. This culture is known for its ability to survive the digestive tract and confer health benefits.

Lactobacillus acidophilus is a well-researched probiotic that supports digestive health. It is commonly added to yogurt to enhance its probiotic content. This strain is known for its ability to survive stomach acid and colonize the intestines.

Lactobacillus casei is a probiotic strain that supports digestive health and immune function. It is often used in fermented dairy products to boost probiotic content. This strain is known for its resilience in the gastrointestinal tract.

Lactobacillus rhamnosus is a probiotic strain with numerous health benefits, including supporting gut health and immune function. It is commonly added to yogurt to enhance its probiotic profile. This strain is well-regarded for its ability to survive stomach acid and colonize the gut.