All Yeo Valley Yogurts are live, the cultures are added post pasteurisation and therefore live.
Our aim is to obtain a minimum of 1 billion bacteria per gram of yogurt, which regular tests prove we achieve.
Our current range of yogurts contain the following live cultures:
- Little Yeo Fromage Frais - Streptococcus thermophilus and Lactobacillus bulgaricus.
- Little Yeo Fruited Yogurts - Streptococcus thermophilus, Lactococcus lactis sub cremoris and Bifidobacterium.
- Whole Milk Natural and Fruited Yogurts - Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium.
- 0% Fat Natural and Fruited Yogurts - Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium.
- Greek Style Natural and Fruited yogurts - Streptococcus Thermophilus, Lactobacillus Bulgaricus and Bifidobacterium.
- 0% Greek Style Natural and Fruited yogurt contains Bifidobacterium, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus & Lactobacillus acidophilus.
- Greek Recipe Yogurt - Lactobacillus Bulgariccus and Streptococcus Thermophilus.
- Kefir contains 14 different bacteria: Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactococcus lactis subspecies cremoris, Lactococcus lactis subspecies lactis biovar diacetylactis, Lactococcus lactis subspecies lactis, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Streptococcus thermophilus.