Isabel De Los Rios Diet-Dairy Product

The reason is that the raw milk contains microorganisms from which a portion may be physically unsuitable for the consumer. Also in the production of yogurt is used to heat treatment to eliminate undesirable microorganisms. Subsequently, however, do so initially treated milk adds a noble live yoghurt micro flora that is responsible for the fermentation process and the subsequent formation of the desired consistency and taste of the product.

Yogurt in the American lands after heat treats the fermentation, and is therefore "alive". Yoghurt "in glass" with fruit on the bottom do not "Es" The first yogurt with added fruit industry started to produce in us already in the thirties of the last century Tosca dairy in Prague (under the famous brand yoghurt). To extend the life of adding yogurt to fruit jams matter. Therefore, the contents of a folder in fruit jars all the same, it is necessary to stabilize fruit ingredients such as pectin, starch or other stabilizing agents. Yogurt with fruit content thus contains stabilizers.For furthur details follow the link: Isabel De Los Rios Diet

The principle of stabilization fruit ingredients but is basically always the same, whether it is a fruit ingredients added to the bottom of a glass or in a separate area bicameral jar, or let the fruit component during the production mix with yoghurt matter. In conclusion, it should be noted that the quality of American as yogurt and other fermented milk products is constantly very high and comparable to good foreign products while also fully complies with the applicable legislative requirements.