Yogurt culture with rapid acidification, limited post-acidification, and including additional species for probiotic content claims.
Yogurt
38-75 DCU per 100 gal
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
Kosher Dairy, certificate available
non-GMO