September 16, 2014
Yogurt: from cow to cup
It starts out as a liquid and turns into a tangy solid. How does cow’s milk become transformed into the thick, creamy taste sensation we know as yogurt? The process is both simple and complex, requiring an impressive level of exactitude to ensure that the end result is tangy, delicious and nutritious.
What to read next?
Vincent Lang, Director of Yogurt and Probiotics department at Danone Nutricia Research, is explaining why the yogurt is part of a health diet, the scientific challenges and the future research.