Italian yogurt is a healthy product obtained through curdling without the subsequent removal of whey. Calories in yogurt make it an ideal part of any diet, and can be taken together with the number of additional benefits.
This is because of the actions of two micro-organisms: Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus, which must be alive and active until it is consumed in a quantity not inferior to 10 million per gram.
The quality of Italian yogurt is down to the specific criteria of milk and cream. The primary raw ingredients for the preparation have to correspond to those set out by Italian law in the Reception and acceptance of milk (Presidential Decree no. 54/97). Careful attention is dedicated to verifying the absence of antibiotics, or other inhibiting factors that could interfere with the fermentation process.
To avoid the addition of preservatives to Italian yogurt, and to maximize its benefits, packaging is performed with hygienic machines that include the sterilization of each item (usually glass or plastic), as well as protection from contact with outside air. This removes exposure to microscopic particles, yeast, and mold, making Italian yogurt some of the healthiest and most nutritious available.
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