The manufacturer's spreadable cheese features 12 live and active probiotics, as well as 13 grams of protein.

There are four primary categories of cultures used in the production of cheese and fermented dairy foods.

With consumer interest in gut health, the dairy industry is evolving to respond.

The company's plans include technological investments that will cut production time by more than half.

Automatic sealing and capping machines help speed up packaging of products.

The new drink flavors are set to arrive at retailers in April.