Organic Whole Yoghurt - Natural

Italy

WHOLE YOGURT WITH ADDED LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM LACTIS.

Whole milk *, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis.
(*) from organic farming.

Store in the refrigerator: Yogurt should be stored in the refrigerator at all times, even before opening. The temperature should be between 1.5-4°C. Keep it sealed: Once you have opened the container, make sure to keep it sealed tightly with the lid. This will help prevent bacteria from contaminating the yogurt. Keep away from strong odors: Yogurt can absorb strong odors, so it is best to store it away from other strongly scented foods in the fridge. Do not freeze: Yogurt does not freeze well, so it is not recommended to store it in the freezer.Store in the refrigerator: Yogurt should be stored in the refrigerator at all times, even before opening. The temperature should be between 1.5-4°C. Keep it sealed: Once you have opened the container, make sure to keep it sealed tightly with the lid. This will help prevent bacteria from contaminating the yogurt. Keep away from strong odors: Yogurt can absorb strong odors, so it is best to store it away from other strongly scented foods in the fridge. Do not freeze: Yogurt does not freeze well, so it is not recommended to store it in the freezer.

Amount Per 100g | Calories 67 | Total Fat 4g | Saturated Fat 2.9g | Total Carbohydrates 4.3g of which Sugars 4.3g | Protein 3.4g | Salt 0.10g

125g in glass jar.

Cascina Bianca whole natural yogurt is produced with 100% organic milk from Piedmont , coming from the stables of our agricultural and social cooperative, which has always been attentive to the health and well-being of Consumers, Animals and the Environment.

Only whole organic cow's milk and lactic ferments. Its particular creaminess is 100% natural: we obtain it simply by concentrating the milk by vacuum evaporation. The result is a yoghurt with a delicious consistency , which nourishes with taste without adding weight.

Fermentation is slow: it takes twelve hours for the unmistakable balance of aroma and acidity of Cascina Bianca to be created. With so much time available, the lactic ferments transform large quantities of lactose into lactic acid, which is easier to digest: this is the secret of Cascina Bianca's lightness .

The consistency of yogurt can undergo slight variations throughout the year: this is excellent news. These small changes are in fact the best proof that our organic production truly respects natural cycles: the feeding of the cows follows the course of the seasons and the milk reflects the variations in the diet of the animals, becoming more or less dense. What never changes is the quality of the product, excellent twelve months a year .