Abra kadabra simsala bim... and you get creamy yoghurt made from South Tyrolean mountain milk.
Well... it’s not quite as fast and simple as that. But it also isn’t witchcraft. In order to produce yoghurt, we need to add lactic acid bacteria, the so-called yoghurt cultures, during the pasteurization and homogenization process. In technical terms we call it “inoculating the milk”.
The yoghurt cultures that we use are called Streptococcus thermophilus and Lactobacillus bulgaricus. They are harmless or healthy bacteria that “work” best at temperatures of 36-42°C. The yoghurt cultures consume the lactose in the milk as an energy source, thereby breaking it apart and forming lactic acid from it. This is what creates the sour taste of the natural yoghurt that comes from South Tyrol. The increase in acidity causes the protein to coagulate, thereby “curdling” the milk.
Abra kadabra simsala bim: the natural yoghurt is now ready! Now the fruit preparations from well-known and controlled producers are mixed in. Our superior yoghurts, available in many varieties, are now ready for consumption! PS: 1 kg of yoghurt can be produced from 1 kg of milk.
Mila yoghurts are a special treat: besides the classic yoghurt made from cow’s milk, we also offer lactose-free yoghurt and yoghurt made from goat’s milk.