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  2. 9 Healthiest Frozen Yogurts on Grocery Shelves—and 3 ... - AOL

    www.aol.com/9-healthiest-frozen-yogurts-grocery...

    Nutrition (Per 1 bar serving): Calories: 100 Fat: 6 g (Saturated fat: 4.5 g) Sodium: 15 mg Carbs: 12 g (Fiber: 0 g, Sugar: 0 g) Protein: 7 g. Clio Zero Sugar Yogurt Bars are one of our top choices ...

  3. 10 Best Probiotic-Rich Kefirs for Gut Health - AOL

    www.aol.com/10-best-probiotic-rich-kefirs...

    In recent years, the dairy aisle has seen an explosion of new probiotic-rich fermented foods that many of us may not have grown up with. While yogurt remains a staple, other options like kimchi ...

  4. Kefir Vs. Yogurt: Which One Packs the Most Gut-Healthy ... - AOL

    www.aol.com/lifestyle/kefir-vs-yogurt-one-packs...

    “Kefir is a probiotic drink you can have on the go, while yogurt is something you tend to eat with a spoon,” she says. “Also, yogurt is more commonly used in cooking as a replacement for ...

  5. Actimel - Wikipedia

    en.wikipedia.org/wiki/Actimel

    Alexa Meyer, from the Department of Nutritional Sciences, University of Vienna, Austria, comparing probiotic drinks and normal yogurt, found no significant difference in the effect of Actimel and normal yogurt with living bacteria. The nutritional researcher recommends getting enough sleep, washing hands often and eating a daily bowl of yogurt.

  6. Lactobacillus bulgaricus GLB44 - Wikipedia

    en.wikipedia.org/wiki/Lactobacillus_bulgaricus_GLB44

    Due to more than a century of safe use, the FDA has granted L. bulgaricus a "grandfather" status, with an automatic GRAS status (generally recognized as safe). [17] Moreover, the Code of Federal Regulations mandates that in the US, for a product to be called yogurt, it must contain two specific strains of lactic acid bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus, as ...

  7. Lactobacillus delbrueckii subsp. bulgaricus - Wikipedia

    en.wikipedia.org/wiki/Lactobacillus_delbrueckii...

    Both species produce lactic acid, [8] which gives yogurt its tart flavor and acts as a preservative. The resulting decrease in pH also partially coagulates the milk proteins, such as casein, resulting in yogurt's thickness. [9] [10] While fermenting milk, L. d. bulgaricus produces acetaldehyde, one of the main yogurt aroma components. [10]

  8. 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.

  9. Dahi (curd) - Wikipedia

    en.wikipedia.org/wiki/Dahi_(curd)

    Curd is made by bacterial fermentation of milk. In this process, lactose in milk is converted into lactic acid by several probiotic microorganisms.The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis, Streptococcus diacetylactis, Streptococcus cremoris, Lactobacillus delbrueckii subsp. bulgaricus and ...

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