Frozen yogurt is a fermented dairy product containing live cultures within a whole, nonfat, low fat or skim milk base. During the yogurt-making process, manufacturers inoculate the dairy base with two live cultures -- Lactobacillus bulgaricus and Streptococcus thermophilis -- which kick starts the fermentation process. read more
The National Yogurt Association (NYA) has established a Live & Active Cultures seal program for all yogurt manufacturers whose refrigerated products contain at least 100 million cultures per gram at the time of manufacture, and whose frozen products contain 10 million cultures per gram at the time of manufacture. read more
The National Yogurt Association approves participating brands to use its Live & Active Culture seal. The NYA's Live & Active Culture seal is a voluntary identification that manufacturers use to connote refrigerated yogurt products with at least 100 million cultures per gram at the time of manufacture. On a frozen yogurt product, the seal indicates the presence of at least 10 million cultures per gram at the time of manufacture. read more