BUFFALO YOGURT

Buffalo yogurt, like all other types, comes from a fermentation process. The fermentation of the milk that will lead to the yogurt takes place thanks to the action of some benevolent bacteria, the well-known lactic ferments. Lactic ferments transform lactose, milk sugar, into lactic acid. Through this process the milk is acidified and takes on the typical creamy consistency. The lactic ferments generally used for the production of yogurt are lactobacillus (lactobacillus bulgaricus) and streptococcus (streptococcus termophilus). These enzymes must be alive until the expiration date of the product.