A new cow yoghurt is produced with the special technology of “LB Bulgaricum”, with a milder and delicate milk taste. LB Bulgaricum yoghurt has undergone processes of homogenization, pasteurisation and lactic fermentation caused by specially selected symbiotic starters for Bulgarian yoghurt, containing Lactobacillus bulgaricus and Streptococcus thermophilus, which gives the yoghurt its specific taste and saturated consistency.
