Menu
Yogurt has been used as a food in the folk diet for thousands of years. It is rich in proteins and calcium. It is produced by the fermentation of lactic acid bacteria in milk, during which milk sugar turns into lactic acid, and therefore people who cannot tolerate lactose can consume yogurt. It is intended to the general consumer population as a daily part of the meal.
A high-value sour milk product produced under controlled hygienic technological conditions from quality raw materials and yogurt culture.
