Which yogurt is pasteurized? Your Complete Guide

November 22, 2025 •

3 min read

According to the FDA, nearly all commercially sold yogurt in the United States is made from pasteurized milk. But what does this mean for the final product, and how can you tell which yogurt is pasteurized, especially with homemade or specialty products? This guide answers these critical questions, clarifying the production process and labeling conventions for safety.

Quick Summary

This guide explains how to identify pasteurized yogurt by examining labels and production methods. It covers the difference between pre- and post-fermentation pasteurization and discusses safety considerations for various types.

Key Points

All commercial yogurt uses pasteurized milk: Nearly all yogurt sold commercially in the U.S. and other regulated markets is made from pasteurized milk to ensure safety.
Pasteurization happens before fermentation: The milk is heat-treated to kill harmful bacteria before the beneficial cultures are added.
Check for 'Live and Active Cultures': This seal indicates that probiotics were added back after pasteurization and are present in the final product.
Post-fermentation pasteurization removes probiotics: Some yogurts are heat-treated after fermentation for a longer shelf life, which kills the probiotics. Check the label for this.
Homemade yogurt can be unpasteurized: If made with raw milk, homemade yogurt retains the risks of raw dairy unless the milk is pasteurized at home first.
Read the ingredient list: Look for "cultured pasteurized milk" to confirm the use of pasteurized milk.
Consider safety for vulnerable groups: High-risk individuals should only consume yogurt confirmed to be made with pasteurized milk.

Understanding the Yogurt Production Process

To understand which yogurt is pasteurized, it's essential to know how yogurt is made. The standard commercial process involves several key steps:

The standard commercial production steps:

Pasteurization of Milk: The milk is heated to eliminate harmful pathogens like E. coli, Salmonella, and Listeria. This also denatures whey proteins, aiding in a thicker texture.
Cooling: The milk is cooled to a temperature suitable for bacterial growth, typically around 110-115°F.
Inoculation: Live, active bacterial cultures are added.
Incubation: The mixture is held at a warm temperature, allowing cultures to ferment lactose into lactic acid, which thickens the milk.
Cooling and Flavoring: The yogurt is cooled, and flavorings may be added.

The Difference Between Commercial and Homemade Yogurt

Commercial yogurt almost always uses pasteurized milk, ensuring safety. Homemade yogurt's safety depends on the milk source. Using unpasteurized (raw) milk carries significant health risks due to potential bacteria. For safe homemade yogurt, it's recommended to use pasteurized milk or pasteurize raw milk by heating it to 180°F for at least 10 minutes before culturing.

Comparison of Pasteurized vs. Unpasteurized Yogurt


Feature	Pasteurized Yogurt (Commercial)	Unpasteurized Yogurt (Homemade, Raw Milk)
Safety	High. Harmful pathogens killed.	Potential health risk from raw milk pathogens.
Probiotics	Contains added live cultures.	Contains natural bacteria from raw milk, plus potential pathogens.
Taste & Texture	Consistent flavor and texture.	Varies, can be more liquid.
Shelf Life	Longer due to inactivation of spoilage organisms.	Shorter; requires careful handling.
Availability	Widely available.	Limited, often from local farms.

Reading the Label: Is Yogurt Pasteurized?

Because most commercial yogurt uses pasteurized milk, labels often confirm this. Look for key indicators.

What to look for on yogurt packaging:

Ingredients: Check for "cultured pasteurized milk".
Live and Active Cultures: This seal from the NYA indicates added beneficial bacteria after milk pasteurization.
Absence of a Label: Assume products without explicit pasteurization labels, especially from farm stands, are made from raw milk.

Heat-Treated vs. Live Cultures: The Post-Pasteurization Difference

Some yogurts are heat-treated after fermentation to extend shelf life. This kills all bacteria, including beneficial probiotics. These products won't have the "Live and Active Cultures" seal but still offer nutritional value without probiotic benefits.

Conclusion

Virtually all commercial yogurt is made from pasteurized milk for safety, eliminating pathogens before fermentation. Most contain added "live and active cultures" for probiotics. However, post-fermentation pasteurization in some products kills these beneficial bacteria. For homemade yogurt, use pasteurized milk or pasteurize raw milk yourself to avoid health risks. Always check labels to ensure the product meets your needs.

How to Choose the Right Yogurt for You

Consider your health goals and read labels. For probiotics, look for the "Live and Active Cultures" seal. For maximum safety, especially if in a high-risk group, choose commercial brands. Understanding the process helps you select the right yogurt.

For more information on the safety of raw milk products, consult the CDC:(https://www.cdc.gov/food-safety/foods/raw-milk.html)

The Role of Pasteurization in Modern Dairy

Pasteurization has made dairy products like yogurt safe for mass consumption by destroying pathogens. This ensures consistency and reduces foodborne illness risk, allowing widespread distribution. While raw dairy is available, consumers must be informed about their choices.

Final Takeaway

For safety, all commercial yogurt is made with pasteurized milk. The key difference is whether the final product retains live, active cultures. Always check the label, especially for specialty or non-refrigerated items.

Frequently Asked Questions

For commercial products, look for "cultured pasteurized milk" on the ingredients list. You can also assume most supermarket yogurts are pasteurized, as it's required by law for commercial production in many countries.

Yes, it is. The milk is pasteurized first to kill harmful bacteria, then cooled. The live, active cultures are then added to the pasteurized milk to start fermentation.

Some yogurts are heat-treated or pasteurized after fermentation to extend their shelf life, which kills the beneficial bacteria. These products will not carry the 'Live and Active Cultures' seal.

It depends on the milk used. If you start with commercial pasteurized milk, your yogurt will be pasteurized. If you use raw milk, the yogurt will be unpasteurized unless you heat-treat the milk yourself beforehand.

Unpasteurized (raw milk) yogurt can contain harmful pathogens like E. coli and Salmonella, which can cause serious illness. The risk is highest for children, pregnant women, the elderly, and immunocompromised individuals.

Ultra-pasteurized (UHT) milk is heated to such a high temperature that it can denature proteins, making it difficult for the cultures to properly ferment the milk and set the yogurt. Standard pasteurized milk is better for making yogurt.

Yes, nearly all commercial Greek yogurt, including popular brands like Fage and Chobani, is made from milk that has been pasteurized.