Cow yoghurt with 3.6% fat

Cow yoghurt, produced by using the special technology of “LB Bulgaricum”, with a milder and fine lactic flavour. “LB Bulgaricum” yoghurt has undergone processes of homogenisation, pasteurisation and lactic fermentation caused by symbiotic starter for Bulgarian yoghurt containing Lactobacillus bulgaricus and Streptococcus thermophilus.
100% Bulgarian cow milk and symbiotic starter for yoghurt
Shelf Life:
Up to 20 days after the date of production at storage temperature of 2–6 °С
Average nutritional value per 100 g of product
Fats 3.6 g, of which saturated
fatty acids: 2.3 g
Proteins 3.2 g
Carbohydrates 4.2 g, of which sugar: 4.2 g
Salt 0.12 g , natural sodium
contained in the product
Calories 62 kcal (259 kJ)
Smooth, glossy
Type of coagulum:
Thick, smooth
Structure after cutting:
Smooth surface, with or without development of whey
Texture after mixing:
Homogeneous, uniform
White, with a cream-coloured shade
Taste and flavour:
Pleasant lactic taste, typical for the original Bulgarian yoghurt
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