Yogurt

At Culture An American Yogurt Company, we manufacture and strain the yogurt and serve it as fresh yogurt. The yogurt is made from a process of combining yogurt cultures with milk Our frozen yogurt is made from the same fresh yogurt!

Cultures & Health Benefits

We use a combination of L. bulgaricus, S. thermophilus, L. acidophilus, and B. lactis

Both the fresh and frozen yogurts contain live probiotic cultures. Our culture contains a mixture of: Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium lactis.

L. bulgaricus is an important bacterium used in fermenting yogurt. It helps produce lactic acid. L. bulgaricus provides an important protective role in digestion. Studies indicate that certain strains of L. bulgaricus:

Help the immune system
Improve the digestion of milk
Break down of lipids (fats)
Control cholesterol levels
Reduce the growth of less desirable microorganisms

S. thermophilus, in combination with L. bulgaricus, is used to produce yogurt. This organism is known to be efficient in breaking down lactose, a desirable trait for those who are lactose-intolerant.

Our cultures are probiotic!

Probiotics are live microorganisms thought to be healthy for people. According to the currently adopted definition by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), probiotics are:

"Live microorganisms which when administered in adequate amounts confer a health benefit on the host"

According to the Harvard Medical School:

"Clinical studies have established that probiotic therapy can help treat several gastrointestinal ills, delay the development of allergies in children"

Milk

We offer fresh yogurt made from Skim, Reduced Fat and Organic Whole Milk. The Skim and Reduced Fat milk come from Hudson Valley Fresh, 100% real milk produced from cows not treated with rBST. All of the milk in our yogurt is pasteurized twice.