Yogurts dairy, dairy products

Yogurts dairy, dairy products

Yogurt (from round. yoğurt) — fermented milk product with the increased content of the fat-free milk substances, Lactobacillus bulgaricus (the Bulgarian stick) produced by souring by protosymbiotic mix of pure cultures and Streptococcus thermophilus (a thermophilic streptococcus) which maintenance in a ready-made product for the end of an expiration date makes ^{not less than 107}, WHICH (koloniyeobrazuyushchy units) in 1 g of a product (addition of food additives, fruit, vegetables and products of their processing is allowed).