Yoghurt is a semi-fluid milk product, prepared from fresh whole or skimmed milk, boiled and concentrated by evaporation. The fermentation is caused by the addition of culture bacteria. The thickness of the product is the result of the acidification by the Lactic Acid Bacteria. Preservatives are added to maintain yoghurt consistency. These are generally additives, which prolong the life span of foods and drinks by preventing micro-organisms attack. Technically, preservatives are chemicals used to poison micro-organisms and to prevent the food onto which it is added from fermentation and spoilage without causing any harmful effect to the person who consumed the food.
The following are the preservatives that we sell here at Finken:
- NATAMYCIN
- NISINE
