Understanding How Much CFU Does Yogurt Have

November 16, 2025 •

4 min read

The probiotic content in yogurt can range dramatically from 1 billion to over 500 billion colony-forming units (CFUs) per serving, depending on the brand and fermentation process. Understanding how much CFU does yogurt have is key to maximizing its gut-health benefits, as this measure indicates the concentration of viable, beneficial bacteria.

Quick Summary

CFU counts in yogurt vary significantly by type and brand, with factors like processing, strain, and storage impacting bacterial viability. Consumers must check for "live and active cultures" labels to ensure probiotic content and choose products aligned with their health goals.

Key Points

Variable CFU Count: The amount of CFU in yogurt varies significantly, ranging from 1 billion to over 500 billion per serving depending on the product type and brand.
Look for 'Live and Active Cultures': The presence of the "Live and Active Cultures" seal indicates the product contained at least 100 million cultures per gram at the time of manufacture.
Factors Affecting Viability: CFU count is impacted by the fermentation process, pasteurization, storage temperature, shelf life, and the presence of additives like sugar.
Greek vs. Regular Yogurt: Straining concentrates cultures in Greek yogurt, often resulting in higher CFU and protein content compared to regular varieties.
Kefir Offers Diversity: The fermented milk drink kefir often contains a broader spectrum of probiotic strains and a higher total CFU count than most yogurts.
Check Labels for Specific Strains: For targeted health benefits, look for yogurts that list specific, clinically studied probiotic strains beyond the standard starter cultures.
Choose Unsweetened for Potency: High levels of added sugars can inhibit probiotic bacteria; plain, unsweetened yogurt is often the best choice for maximizing probiotic intake.

What is a Colony-Forming Unit (CFU)?

CFU, or Colony-Forming Unit, is a standard microbiological measure used to quantify the number of viable bacterial cells in a sample. In the context of yogurt and other probiotic products, the CFU count represents the number of live, culturable microorganisms per gram or milliliter at the time of manufacturing. When manufacturers add cultures, not all are guaranteed to survive processing and storage, which is why CFU can vary.

It is important to distinguish between the starter cultures required to make any yogurt and additional probiotic strains that confer specific health benefits. All yogurt is made using starter bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. However, for a yogurt to be considered truly probiotic, it must contain specific, well-researched strains in a sufficient quantity that can survive the journey through the digestive system. Look for yogurts that list additional strains like Lactobacillus acidophilus, Bifidobacterium lactis, or others on the label to ensure added probiotic benefits.

Typical CFU Ranges by Yogurt Type

The concentration of live bacteria in yogurt is not uniform across all products. The CFU count is highly dependent on the type of yogurt and how it is processed.

Regular Yogurt: Most regular commercial yogurts, especially those with the "Live and Active Cultures" seal, contain at least 100 million cultures per gram at the time of manufacturing. This typically translates to a CFU count in the single billions per serving.
Greek Yogurt: Because Greek yogurt is strained multiple times to remove excess whey, it results in a more concentrated product. This process can lead to a higher density of live cultures, with some Greek yogurts exceeding 10–20 billion CFUs per serving. However, the exact count still depends on the brand and processing.
Kefir: A fermented milk drink, kefir often boasts a wider variety of probiotic strains and a higher CFU count than traditional yogurt. Some kefir products contain dozens of strains and can deliver upwards of 25–30 billion CFUs per cup.
Plant-Based Yogurt: These are made from milk alternatives like soy, almond, or coconut milk. Probiotic content can vary widely, and consumers should check the label to ensure live cultures have been added, as not all versions are probiotic.

Factors That Influence Yogurt's CFU Count

For a yogurt to provide its full probiotic benefits, the live bacteria must remain viable. Several factors affect the survival of these microorganisms:

Heat Treatment: Some yogurts are heat-treated after the fermentation process to extend shelf life or stabilize the product. This heat pasteurization effectively kills the live and active cultures, rendering the yogurt non-probiotic. Always check the label to ensure it contains "live and active cultures."
Storage Conditions: Probiotics are sensitive to temperature and time. For optimal potency, yogurt should be refrigerated consistently between 35–40°F (1.5–4°C). Over time, the CFU count naturally declines, which is why a product might have a higher CFU at manufacturing than near its expiration date.
Fermentation Process: The temperature and duration of fermentation play a crucial role in the initial growth of bacterial cultures. A controlled, long-term fermentation process can lead to higher CFU counts and a wider variety of strains.
Added Ingredients: High levels of added sugars and artificial additives can negatively impact the viability and survival of probiotic bacteria. Opting for plain, unsweetened yogurt is often the best choice for maximizing probiotic intake.

How to Choose a Potent Probiotic Yogurt

With the abundance of choices available, selecting a truly probiotic-rich yogurt can be confusing. Here is a checklist to help you make an informed decision:

Seek the "Live and Active Cultures" Seal: This voluntary seal from the National Yogurt Association guarantees that the yogurt contained at least 100 million cultures per gram at the time of production.
Check for Specific Strains: Look for products that list specific bacterial strain names, such as Lactobacillus acidophilus or Bifidobacterium lactis, not just the starter cultures. This indicates that additional beneficial bacteria have been added.
Read the CFU Count: For potent probiotic benefits, choose products that explicitly state a high CFU count on the packaging, ideally in the billions per serving.
Avoid High Sugar Content: Select plain, unsweetened varieties to prevent added sugars from undermining the probiotic benefits.
Choose Full-Fat Over Low-Fat (Optional): Some full-fat options have been shown to contain higher levels of beneficial fatty acids and can aid in the absorption of certain vitamins.

Comparison of Common Fermented Dairy Products


Product	Typical CFU Range	Probiotic Strains	Best For	Considerations
Regular Yogurt	1–10 billion CFU per serving	L. bulgaricus, S. thermophilus, sometimes others	Everyday consumption, general gut health	Probiotics may not survive stomach acid as effectively as in specialized products.
Greek Yogurt	10–20+ billion CFU per serving	L. bulgaricus, S. thermophilus, added Bifidobacterium, etc.	High protein intake, thicker texture, concentrated cultures	Can still contain added sugar in flavored varieties.
Kefir	25–30+ billion CFU per cup	Diverse strains including Lactobacillus, Bifidobacterium, and yeasts	Broad spectrum of probiotics, easier digestion for lactose-sensitive people	Can be more tart and has a thinner, drinkable consistency.
Probiotic Supplements	10–40+ billion CFU per day	Targeted, researched strains	Specific health concerns, high dosage, targeted delivery	Lacks additional nutritional benefits of whole foods; requires careful selection.

Conclusion

The amount of CFU in yogurt is not a fixed number and is influenced by various factors, including the type of yogurt, manufacturing techniques, and storage conditions. While standard yogurts contain foundational cultures, those explicitly labeled as probiotic often contain additional strains and higher CFU counts, offering enhanced benefits for gut health. By learning to read labels for specific strains and the "Live and Active Cultures" seal, consumers can make more informed choices to support their digestive wellness. Proper refrigeration and opting for plain, low-sugar varieties will also help maintain the viability of these beneficial bacteria. For targeted benefits or higher potency, alternatives like kefir or supplements can be considered, but yogurt remains an accessible and nutritious source of probiotics for many people.

Authoritative Source

Harvard Health

Frequently Asked Questions

While there's no official daily intake, the National Yogurt Association's seal for "Live and Active Cultures" requires at least 100 million cultures per gram at the time of manufacturing. Many manufacturers include billions more, as some bacteria will be destroyed by stomach acid.

Yes, high heat can kill the live probiotic cultures in yogurt. To preserve the CFU, it is best to add yogurt to dishes only after cooking has finished or to use it in cold preparations.

"Live and active cultures" is a general term indicating that live microorganisms were present during production, often requiring a minimum count per gram. CFU (colony-forming unit) is the specific metric used to quantify the number of these viable, colony-forming bacteria.

Yes, the CFU count in yogurt naturally declines over its shelf life, even under proper refrigeration. This is why the count at the time of manufacture is typically higher than what is available closer to the expiration date.

To preserve the live cultures, yogurt should be kept consistently refrigerated at a temperature between 35–40°F (1.5–4°C). Avoid leaving it at room temperature for extended periods, as heat can destroy the bacteria.

Freezing yogurt does not kill the probiotic bacteria, but it does put them in a dormant state. They are reactivated upon thawing. However, the texture of the yogurt may change after being frozen.

Greek yogurt often has a higher concentration of cultures due to the straining process, but it depends on the specific brand and whether additional probiotic strains were added. Always check the label for CFU count and specific strains.

No. If a yogurt has been heat-treated after fermentation, the live cultures are destroyed. These products will not provide probiotic benefits.