Yoghurt is a fermented milk product with high content of the nonfat milk substances. The yoghurt is produced by fermentation of the pasteurized homogenized milk with a mixture of pure cultures - Lactobacillus bulgaricus, thermophilic streptococcus and, sometimes acidophilic bacterium.The live yoghurt shall contain the viable cells of lactic bacteria not less than 107 per millimeter and bifidus bacteria – 106 per millimeter minimum.
The yoghurt culture was discovered by the Russian scientist I. Mechnikov in 1908, but as per the legend the ancient Turkic people came upon the secret of yoghurt making. In 1918 Isaak Carasso from Spain having studied the work by Mechnikov started the first commercial production of yoghurt at his laboratory. Initially the yoghurt filled in clay pots was offered for sale only at the chemist's shop and only on prescription. Nutrition value of the yoghurt is high because it contains lactoprotein and fats, calcium, carbohydrates and a number of vitamins. Moreover, like Mechnikov lapper milk, it also contains special live microorganisms, which improve digestion and make the yoghurt suitable for dietary therapy.
Mass fraction of fat — 2.5%.
Content: whole milk, skimmed milk, yoghurt starter YO-MIX™, bifidus bacteria, fruit filler of strawberry (strawberry, garden strawberry, apple pectin, natural flavoring, citric acid, sugar, natural carmine color), antioxidant Flucol-D.
Nutrition value (content in 100 g of the product): fat – 2.5 g; protein – 3.2 g; carbohydrates – 11.0 g (including sucrose - 6.0 g).
Energy value (caloric content) of 100 g of the product: 72 kcal.
Lactic acid microorganism count: at least 1.0 х 107 CFU/g.
Bifidus bacteria count: at least 1.0 х 106 CFU/g.
Storage conditions: to be kept at the temperature of (4±2)°С.
Best before end of 21 days
Shelf life once opened: to be consumed within a day.
Net weight: 125 g.
Gross weight: 130 g.
Whey separation of 3% maximum of one size of the product is admissible.
The classical MODERATE incubation (fermentation temperature of 20…43°С) method of production allows retaining all useful qualities of the products. With the incubation method the mixture is preliminarily filled into the individual jars where the product fermentation, maturing and cooling take place.