The FDA requires at least two strains of bacteria in all yogurt, L. bulgaricus and S. thermophilus. Yogurt makers can add more. Look for the National Yogurt Association seal: It ensures 100 million cultures per gram (i.e., lots).
By Sidney Fry, MS, RDMarch 6, 2013
Use our helpful hints and tips as you navigate the yogurt aisle for your favorite dairy treat.