Yoghurt is a fresh dairy product
with a tart refreshing flavour.
In good company
Made from milk and bacteria, the production process is very similar to the one used for making beer, wine and cheese. In each case, beneficial organisms transform a basic ingredient via a process known as fermentation. This fermentation process is what creates yoghurt, with its unique taste, texture and beneficial attributes.
For yoghurts the basic component is milk and the microorganisms that activate the transformation process are - if it wants to be called yoghurt - always the same two bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus.
Alive and kicking
To get the potential health benefits of the yoghurt bacteria, it's important to that they are kept alive throughout the shelf life. The product should therefore not have been heat-treated.
Cool and fresh
Yoghurt is a living and perishable product, and naturally should be handled with care and respect. The shelf life is limited and it should always be stored in the refrigerator at a cool temperature (between 0° and 8°C).
That’s why a cool yoghurt drink is so enjoyable during the summer time!