Table 1

Characteristics of the two types of yogurt used in this study.

Characteristic	Bio yogurt	Commercial yogurt
Quantity	150 ml per day	150 ml per day

Duration of intervention	12 days	12 days

Flavour	Strawberry	Strawberry

Fat content	3.2 g per 100ml	9 g per 100ml

Streptococcus thermophillus	8×10⁸ cfu/g^a	8×10⁸ cfu/g^a

Lactobacillus acidophilus	3×10⁶ cfu/g^a	Nil

Bifidobacteria anamalis subsp. lactus	5×10⁶ cfu/g^a	Nil

Lactobacillus delbrueckii subsp. bulgaris	Nil	3×10⁶ cfu/g^a

Total daily dose of bacteria	10⁹ cfu¹³	10⁹ cfu¹³

Both yogurts were organic and were produced by Yeo Valley Organics, Somerset, UK.
↵a cfu/g = colony forming units per gram. This was measured at point of manufacture but Yeo Valley expect these counts to be maintained for at least 2 weeks after manufacture assuming a reasonable cold chain. Data supplied by Yeo Valley Organics, Somerset, UK.