In order to beneficial to the body, these organisms must be alive at the time of consumption. The freezing process does not kill any significant amount of the cultures—in fact, during the freezing process the cultures go into a dormant state, but when eaten and returned to a warm temperature within the body, they again become active and are capable of providing all the benefits of cultures in a refrigerated yogurt product.

Not all products termed "frozen yogurt" actually contain live and active cultures. Some so-called "frozen yogurts" use heat-treated yogurt, which kills the live and active cultures. Yogurtagogo yogurts are NOT heat-treated.

Companies may market "heat-treated yogurt" to prolong shelf life or decrease yogurt's natural tartness.

Products that contain live organisms will identify themselves as containing “live and active cultures.” All Yogurtagogo yogurts contain high levels of these live and active yogurt cultures - high enough to meet or exceed the requirement of the National Yogurt Association*.

* at least 10 million cultures per gram at the time of manufacture

All Yogurtagogo yogurts contain three different types of live and active cultures: S. Thermophilus, L. Bulgaricus, and L. Acidophilus. Some of our yogurts also contain a fourth live and active culture: L. Lactis. Together, these strains provide billions of live cultures in every serving of Yogurtagogo yogurt.

The natural probiotic cultures in Yogurtagogo yogurt are the kind of bacteria that are among the first to develop in an infant's digestive system. So, yes, it is safe.

Yogurtagogo yogurt can help your body to regulate its digestive health naturally. But Yogurtagogo is not a treatment or cure for any medical disorder or disease. If you're experiencing any difficulty or discomfort with your digestive system, you should contact a healthcare professional immediately.

Yogurt is a cultured milk product, made by adding "good" bacteria to milk. These "friendly" cultures, L. bulgaricus and S. thermophilus, are what give yogurt its special properties. Similar to the making of beer or cheese, these cultures ferment and transform the milk sugar (lactose) into lactic acid, creating the distinctive properties of yogurt. This process has been around for at least 4,000 years.