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Pasteurization consists of heating the milk to a high temperature in order to eliminate microorganisms present in the milk and undesirable for humans. The milk is then cooled and kept at a temperature of 49 ° C before being sown. The sowing consists in introducing specific lactic ferments into the milk, so that the latter takes on the melting and creamy consistency of the yogurt.
Stirring consists of mixing the fruit with the yogurt. It is done manually to keep all the smoothness and creaminess of our yogurts.