I still use Stonyfield when I must, for its convenience, but I make my own yogurt as often as possible. There's just too much conflicting information for me to use Stonyfield wholeheartedly.The guaranteed high, no extra-high, culture density implies the bacteria are not starving during long-distance transport, as you'd expect if the milk were ultra-pasteurized. And the fact that they "know" the casein is not altered, also implies the milk is not ultra-pasteurized.