Streptococcus thermophilus counts in yogurt were not affected by formula or culture; however, the counts were significantly affected by storage (Table 1). Mani-L opez et al. (2014) also reported that S. thermophilus counts in probiotic yogurt were not affected by the presence of probiotic bacteria (L. acidophilus, L. casei or L. reuteri). S. thermophilus counts in all yogurts decreased from day 1 (8.54 log cfu/mL) through day 8 (7.81 log cfu/mL), and then remained constant until day 29 (7.53 cfu log/mL; Table 4). The S. thermophilus counts in all yogurts remained >6 log cfu/mL throughout storage. These results are consistent with Michael et al. (2010); who reported that S. thermophilus counts were not affected by 0.5% PE supplementation, as the counts were similar to NS yogurt throughout the storage. Thus S. thermophilus counts are not the limiting factor for the “Live & Active Cultures” seal.