Yoghurt natural 2.5%

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 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 10per millimeter and bifidus bacteria – 10per 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 yogh
urt 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.

Yoghurt enriched with bifidus bacteria, 2.5%, 125 g

Specs TU 9222-442-00419785-08
Mass fraction of fat  2.5%.

Content: whole milk, skimmed milk, yoghurt starterYO-MIX™, bifidus bacteria,  antioxidant Flucol-D.
Nutrition value (content in 100 g of the product): fat – 2.5 g; protein – 3.2 g; carbohydrates – 5.0 g.
Energy value (caloric content) of 100 g of the product: 62 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. 

More details about the incubation method
   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.

 Special conditions and requirements:

 • always fresh selected milk
 • to preserve all live and health benefits, the additional thermal treatment is never used
 • exclusive sanitary-hygienic requirements

   The temperature conditions of processing save the abundant microflora of the products.