Yogurt and Sour Cream

Fermented milk products represent a very broad product category. These are mostly dairy products, where there was part of the milk sugar lactose converted to lactic acid by the effect of special lactic acid bacteria leading to precipitation of proteins due to increased acidity. Souring of milk, or in expert language fermentation of milk, is an example of extending shelf life of products by biological conservation. You will see in our promotional programme especially yogurts, yogurt drinks and fermented creams.

Yogurt is a traditional fermented product originating from the Balkans. In 1905, Bulgarian doctor Stamen Grigoroff discovered that the cause of the transformation of milk into yogurt is the microorganism Lactobacillus bulgaricus. It was found later that Streptococcus thermophilus also participates in this transformation. In this way, yogurt was defined as a new type of milk product. The production of yogurt today is essentially not different from that which has been known for hundreds of years. The principle remains the fermentation of milk with use of precisely defined microorganisms. According to the definition of yogurt laid down in legislation, live yogurt microflora in a precisely defined amount must be present in the product always at the end of life time of the yogurt, at least 10 million germs per gram. Important is also the so-called symbiotic proportion of the two microorganisms, which is 1:1, resp. 1:2, and resp. 2:1. The taste of the final product also changes according to the proportion of lactobacilli and streptococci. When lactobacilli is slightly dominant, the taste is more acidic, and vice versa.

In the case of white (natural) yogurt, there are no additives allowed, these are banned in the European Union, which negates the myth about the use of preservatives. The desired high viscosity is achieved exclusively by content of milk solids and the way of fermentation.

Promotional Programme EU Milky Way introduces the especially unique Greek yogurt in two alternatives, fat free and with 5% fat. For this yogurt is typical a considerably thick and creamy smooth consistency, with a characteristic slightly tart yogurt taste. The bacterial cultures used in yogurt manufacture have been isolated from traditional Greek yogurts. The thick consistency is then achieved by the technological removal of part of the whey. In addition to yoghurt culture, it further contains Bifidobacterium that effectively supports digestion. Low fat content is in a dense yogurt not recognizable by taste, significant is the fact that the product contains 10% of milk protein, which is three times more than with liquid milk, or more than twice compared to standard yogurt. Now Greek yogurt is thanks its natural high protein content ideal food for the popular "high protein diets". For fruit variants, flavour component is placed on the bottom of the cup. Just one cup of Greek yogurt also covers a fifth of the recommended daily intake of calcium, which is necessary for good growth of bones and teeth. Natural Greek yogurt is also very suitable for further processing in restaurants, in hot and cold cuisine e.g. for preparation of tzatziki.

Yogurt drinks represent yogurt products with low viscosity designed for drinking. These products are produced like yogurt, but solids is not modified in the production. After fermentation, the yogurt mass is adequately stirred and flavours are added. The fermented drink included in our programme is enriched with energy component consisting of caffeine, taurine and guarana, which ranks it among the trendy energy products. This beverage with functional properties is intended to encourage consumption of dairy products, especially in adults. The product not only saturates, but also refreshes and stimulates.

Fermented products also include sour creams. We introduce in our programme several types with fruit components representing tasty and refreshing desserts.