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  2. The 10 Healthiest Yogurt Brands, According to Dietitians - AOL

    www.aol.com/10-healthiest-yogurt-brands...

    Nature's Fynd is the “new and exciting” yogurt brand on the market, Hadley says. ... The Chobani Plain Greek Yogurt contains 6 live probiotic cultures and no added sugar and also offers ...

  3. The 17 Best Low-Sugar Yogurts on Grocery Shelves - AOL

    www.aol.com/17-best-low-sugar-yogurts-133010350.html

    It contains a boost of live cultures too—something not all dairy-free options have." Eating yogurt with live active cultures can help improve your immunity and gut health. RELATED: 4 Non-Dairy ...

  4. 10 Best Skyr Yogurts, According to a Dietitian - AOL

    www.aol.com/10-best-skyr-yogurts-according...

    Unlike conventional yogurt, skyr is made by straining skim milk and adding live, active Icelandic bacteria cultures. This process results in a thicker, creamier texture while keeping it low in fat.

  5. Yogurt - Wikipedia

    en.wikipedia.org/wiki/Yogurt

    Yogurt production involves preparing warm milk to a temperature (30–45 °C (86–113 °F)) that will not kill the live microorganisms that turn the milk into yogurt, inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into the milk, and finally keeping it warm for several hours (4 ...

  6. Activia - Wikipedia

    en.wikipedia.org/wiki/Activia

    Activia, Actimel and Danonino account for more than half of the total worldwide yogurt sales. [22] Activia is a more than 2 billion-dollar brand which owes its success to the health benefit claim. [21] In 2011, Activia was the largest global fresh dairy brand in the world (Nielsen data). The probiotic yogurt market is valued at €4 billion. [23]

  7. Pinkberry - Wikipedia

    en.wikipedia.org/wiki/Pinkberry

    The National Yogurt Association (NYA) established its own criteria for live and active culture yogurt. For manufacturers to carry their Live and Active Culture seal, refrigerated yogurt products must contain at least 100 million cultures per gram at the time of manufacture, and frozen yogurt products must contain 10 million cultures per gram at ...

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