According to the source in the Related Links, McDonald's uses a Grade A low-fat milk in their yogurt that contains active cultures.
No. Frozen yogurt does not contain the active cultures (probotics) that non frozen yogurt has. If it has acidophilus listed in the ingredients, or if it lists live active cultures, then it has probiotics. But this is only in yogurt in the refrigerated dairy section, not the frozen kind.
Yes. There are beneficial live active cultures in all commercially prepared yogurts in the dairy aisle. The frozen variety does not contain active cultures.
no
1 to 2 weeks that is how long till my yogurt went bad in my fridge
Yes and no. Not all yogurts are created equal. Freezing yogurt does not destroy the cultures. Frozen yogurt with the Live and Active Cultures (LAC) seal will have at least 10 million live and active cultures per gram of yogurt at the time of manufacture. However, the LAC seal program is voluntary, so some frozen yogurts without the seal may also contain active cultures.
Milk and active cultures. Cultures include Lactobacillus bulgaricus, and Streptococcus thermophilus. Other ingredients can be sweeteners, flavoring, cream, fruit, etc.
Yes, yogurt contains beneficial bacteria called probiotics, which are known to support gut health and boost the immune system. Consuming yogurt with live and active cultures can help maintain a healthy balance of gut flora.
No yogurt is living cultures of bacteria.
Yogurt with active cultures at least once a day to keep your intestinal flora level up.
Regular yogurt may not always contain live and active probiotics. Some yogurts are heat-treated after fermentation, which can kill the beneficial bacteria. To ensure you are getting probiotics, look for yogurts labeled as containing live and active cultures.
Yogurt contains active cultures. The yogurt maker gives these cultures a nice warm fuzzy environment to grow, reproduce, and feed. In the refrigerator after finished being made, these cultures are retarded, which means they respirate very slowly. What these cultures are doing is eating the lactose of the milk, and producing lactic acid as a by-product. The longer you run the machine, the more lactic acid is produced, the more tangy it will become, and the thicker your yogurt will be. It really depends on your taste, if you enjoy a very tangy yogurt, then try some. If you don't like it, you can use it as a starter and try again!