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Yogurt

Yogurt
Yogurt

Liquid, white, and with an average density. To consume within two weeks from the production date.

  • Production Techniques: milk is pasteurized and then cooled down. When it reaches 44°C, milk enzymes are added and the product is put in a bain-marie for 7 hours. Afterwards, it is moved into a cold room and is put into jars the day after.
  • Packaging: in 250ml jars. Conservation and use: keep in the fridge and use within two weeks from the packaging date.
  • Production Season: all year round.

 

The Producers
Low Environmental Impact Structure - Ticino Park Label Az. Agr. Porta Giuseppe e Michele
Agricultural Holdings - Magenta (MI)
Low Environmental Impact Structure - Ticino Park Label Az. Agricola Cascina Selva
Agricultural Holdings - Ozzero (MI)

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