In answer to a question on the SCD listserv, Seth writes: I was alerted to the fact that Dannon Yogurt does not list their strains (individually) anymore. I believe they used to way back when. Instead the ingredients say: CULTURED GRADE A MILK. CONTAINS ACTIVE YOGURT CULTURES INCLUDING L. ACIDOPHILUS.

I have emailed then to verify, but my thinking is that the above does state the cultures. Yogurt cultures are: S. thermophilus and L. bulgaricus. No other strain can be legally called a yogurt culture. Yogurt is a product of these two strains by definition. Without them, you do not have yogurt, just some other fermented milk product - call it what you will.

PS. Dannon does have some info on there site that also alludes to this, but doesn't come right out and say it.

http://www.dannon.com/pages/dannon_browser.cfm/mode.article/jid.15/aid.179/

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