yoghurt type

All yogurt samples produced from an ordinary yogurt factory in factories around the city of Santa Fe to bring out(Argentina). On what different types of yogurt were studied: (1) complete production Ethyl lactate  fat content (3.2% v / v), sugar, skim milk powder, stabilizers,Natural colors and flavors; (2) describes the setting skim yogurt, skim milk (0.2% v fat contentmax / v. ), Skim milk protein powder, texture and serum, stabilizers, A Bath sweetness and flavor; (3) yogurt, overall use of whole milk (3.2% v / v fat content), Sugar, stabilizer, natural colors and flavors; (4): skimmed milk (0.2% v / v max fat
Fat content), (5) and the "complete yogurt calcium lactate products" (centralized heating milk and Sugar), produced in accordance with whole milk (3.2% v / v fat), sugar, skim milk, "pink"Stabilizers leche dulce Germany and flavor. Direct inoculation was used to produce nonfat yogurt Yogurt and drinking settings and IA starting pitcher. Indirect inoculation (parts cultures) used to make whole
Yogurt. All yogurt is aseptic packaging.