Andechser Organic Yoghurt Greek Style Nature 0.2%

Pasteurized milk is heated to an incubation temperature of approx. 38 - 40°C after cooling and mixed with the cultures L. acidophilus and B. bifidum, which predominantly form L(+) right-rotating lactic acids. The lactic acid ensures that the protein components coagulate in a flocculent manner, and the milk solidifies. Lactic acid bacteria are also naturally present in milk. This is why untreated milk left at room temperature will naturally turn sour or thick after a while. The yogurt then matures slowly and gently. After a maturing period of approx. 14 hours (the acidification is monitored and repeatedly checked by our experts), the yogurt is gently stirred and filled either pure or mixed with selected fruit. No type of yogurt may be heat-treated after fermentation. This is why all yogurts contain live yogurt cultures.

Organic inspection body number:

DE-ÖKO-001

Manufacturer:

Andechser Molkerei Scheitz GmbH, Biomilchstr. 1, 82346 Andechs