If the label says “made with active cultures,” are we always getting the

benefits of active bacterial cultures?

Television commercials often tell us about the benefits of active yogurt cultures, or specific
living bacteria, to our digestive system and overall health. Two bacteria cultures,
Lactobacillus bulgaricus and Streptococcus thermophilus, convert pasteurized milk to
yogurt by fermentation. All yogurts are required to be made with these two cultures. In
addition, some yogurts contain Lactobacillus acidophilus, Bifidu. Some health food
advocates claim that some yogurts may have no active cultures. If the label says “made with
active cultures,” are we always getting the benefits of active bacterial cultures?