- Jan 11, 2007
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I thought the buttermilk was pasteurized (which is why you need to use the "live" cultured yogurt and not the pasteurized one):
http://www.usprobiotics.org/products/
"In food products, the probiotics used are primarily species of Lactobacillus or Bifidobacterium, or Streptococcus thermophilus.
In the United States, yogurt is required to be produced by the fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus. However, post-fermentation heat treatment of yogurt, which kills all live cultures, is allowed. To help consumers distinguish between yogurts that contain live active cultures and those that do not, the National Yogurt Association established a "Live Active Culture" seal. The seal is available for use by any yogurt manufacturer on packaging and requires refrigerated yogurt to contain 108 viable lactic acid bacteria per gram at the time of manufacture. The seal also can be used on frozen yogurts containing 107 viable lactic acid bacteria per gram at time of manufacture. However, these counts do not differentiate probiotic bacteria from starter culture bacteria (L. bulgaricus and S. thermophilus), and therefore the seal is not useful in determining if adequate levels of added probiotic bacteria are present in a yogurt. The NYA is also currently petitioning the United States government to have the standard of identity of yogurt changed to require that the starter cultures be viable in the finished yogurt..."
...no, I was unaware that there was live culture probiotic buttermilk offered in the USA... still considering the warning in my previous post on milk / dairy products exascerbating e.coli growth I peronally would still be a bit hesitant and just stick with the yogurt...
http://www.usprobiotics.org/products/
"In food products, the probiotics used are primarily species of Lactobacillus or Bifidobacterium, or Streptococcus thermophilus.
In the United States, yogurt is required to be produced by the fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus. However, post-fermentation heat treatment of yogurt, which kills all live cultures, is allowed. To help consumers distinguish between yogurts that contain live active cultures and those that do not, the National Yogurt Association established a "Live Active Culture" seal. The seal is available for use by any yogurt manufacturer on packaging and requires refrigerated yogurt to contain 108 viable lactic acid bacteria per gram at the time of manufacture. The seal also can be used on frozen yogurts containing 107 viable lactic acid bacteria per gram at time of manufacture. However, these counts do not differentiate probiotic bacteria from starter culture bacteria (L. bulgaricus and S. thermophilus), and therefore the seal is not useful in determining if adequate levels of added probiotic bacteria are present in a yogurt. The NYA is also currently petitioning the United States government to have the standard of identity of yogurt changed to require that the starter cultures be viable in the finished yogurt..."
...no, I was unaware that there was live culture probiotic buttermilk offered in the USA... still considering the warning in my previous post on milk / dairy products exascerbating e.coli growth I peronally would still be a bit hesitant and just stick with the yogurt...
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