The term "probiotics" refers to live microorganisms that, when administered in adequate amounts, confer a health benefit on the host such as lactic acid bacteria in the intestinal flora. White Mountain Foods yogurt contains four strains of beneficial bacteria: L. Acidophilus, L. Bulgaricus, S. Thermophilus and B. Bifidum. Yogurt cultures such as these have been used in healthful eating for centuries because they are able to convert sugars (including lactose) and other carbohydrates into lactic acid. This not only provides the characteristic tart and refreshing taste of fermented dairy foods such as yogurt, but also acts as a preservative by lowering the pH value and inhibiting spoilage causing organism growth. Probiotics are also known to support your digestive and immune systems and assist in over-all health and well-being.
The probiotic unit of measure is called a CFU, or Colony Forming Unit. Colony Forming Unit denotes active bacteria as opposed to inactive or dead bacteria. A single bacterium can divide and form a "colony" of many bacteria. A commercial lab will analyze samples and report a certain number of CFUs per gram of product. Every container of yogurt is not going to have the same amount of CFUs per serving. Product age, seasonal ambient temperature, human controlled process variations, varying lactose content of the milk, shipping conditions, etc., can all affect the actual CFU content of a given sample of yogurt. White Mountain Foods' most recent yogurt analysis reported 400 million CFUs per gram of yogurt. That's up to 90 billion per one cup serving.