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One of the best things about Tillamook Yogurt, besides the great taste and texture of course, is the addition of live and active cultures. The cultures are responsible for making yogurt an excellent addition to your daily diet because they provide you with healthy bacteria called probiotics. Probiotics are an essential part of having a healthy digestive system because they keep the number of bad bacteria in your body very low.

All of our yogurt; Farmstyle Greek, Lowfat Yogurt, Light Yogurt, and Dessert Yogurt contain slightly different combinations of live and active cultures, although they all provide very similar health benefits. The live and active cultures we use in Tillamook Low Fat Yogurt are L. bulgaricus, S. thermophilus, L. acidophilus, B. bifidus. The live and active cultures we use in Tillamook Light Yogurt are S. thermophiles and L. bulgaricus. The live and active cultures in Tillamook Dessert Yogurt are S. thermophiles and L. bulgaricus. The cultures in our Farmstyle Greek Yogurt are S.Thermophilus. L. Bulgaricus, L.Acidophilus, B. Lactis, L.Casei, L.Rhamnosus, and L.Lactis.

If you would like to see more nutritional information about our yogurt, please feel free to check the product pages on our website here.


Carolyn Macy

Curious about a couple of ingredients in your yogurt- what ingredients are contained in the "natural flavor" and is the modified corn starch made from GMO corn? Thank you so much for any information you can provide.

May 28th, 2014 at 11:14 am


Tillamook Team

Hi Carolyn,

Thanks for your questions! The natural flavoring found in our yogurt differs from flavor to flavor, but is derived from natural sources across all our yogurts. Our Consumer Relations team can give you a more detailed answer specific to the flavors that you are curious about. You can send them a quick email with your question here. Also, we know the GMO topic is a sensitive and important one to some consumers. At this time, and in the absence of any clear standards or definitions around genetically modified substances, it is hard to categorize which ingredients are – with certainty – GMO-free. The corn starch is called “modified” because it is chemically modified (not genetically modified), and it is needed to achieve the creamy texture and body of our yogurt. It is, however, possible that the corn starch has been derived from GMO sources because of the pervasiveness of GMOs in corn crops in the United States. If you have more questions about GMOs, etc. please don’t hesitate to reach out to our Consumer Relations team. Thanks again for your questions!

All the best,

Lauren of the Tillamook team

June 5th, 2014 at 3:39 pm

Daniel Putman

I have read that live probiotics can not survive stomach acid. How is eating them in yogurt beneficial? Would they have to be taken another way to get into the intestines?

July 7th, 2014 at 6:20 pm


Tillamook Team

Hi Daniel,

Great question! Some probiotics are better suited to survive an acidic environment, like the stomach, than others. Lactobacillus strains are considered the most resistant to acid. Fortunately, we have several Lactobacillus cultures in our yogurt! All of the cultures that you see in the blog post above that start with "L." are part of the Lactobacillus family. Thanks again for your question!

All the best,

Lauren of the Tillamook team

July 8th, 2014 at 11:10 am
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