Preferential consumption: According to label (maximum 30 days)
Presentation format: By boat
Recommended storage method: Between 0 and 4ºC
Net weight approx. (g): 200
Product units included: 1
Yogurt is a dairy product obtained by fermenting milk by means of bacteria of the Lactobacillus and Streptococcus genera. Several different strains are often used to achieve a more complete fermentation, mainly Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, L. casei and Bifidobacterium bifidus.
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