Lowfat Plain

Cultured lowfat milk is a minimally processed dairy product rich in protein and calcium. The fermentation process enhances digestibility and provides beneficial probiotics. It is a high-quality source of essential nutrients with no significant additives.

S. Thermophilus is a probiotic bacterium used in the fermentation of dairy products. It aids in lactose digestion and enhances the nutritional profile of yogurt. This bacterium is beneficial for gut health and immune function.

L. Bulgaricus is a probiotic strain commonly used in yogurt production. It contributes to the fermentation process, improving the texture and flavor of the product. This bacterium supports digestive health and nutrient absorption.

L. Acidophilus is a well-researched probiotic known for its digestive health benefits. It helps maintain a healthy balance of gut bacteria and supports immune function. This strain is often used to enhance the probiotic content of dairy products.

Bifidus is a group of probiotic bacteria that support digestive health. It is commonly added to dairy products to enhance their probiotic content. These bacteria help maintain a healthy gut flora and improve digestion.

L. Casei is a probiotic strain that aids in digestion and supports immune health. It is often used in fermented dairy products to boost their probiotic content. This bacterium helps maintain a balanced gut microbiome.

L. Rhamnosus is a probiotic known for its robust health benefits, including digestive and immune support. It is frequently added to dairy products to enhance their probiotic profile. This strain is effective in promoting gut health and may reduce the risk of gastrointestinal infections.