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Knowledge to our creamy yoghurt

Yoghurt Production

What is yoghurt?

The word yoghurt origins in the Turkish language and derives from the word “yoğurt” which means “fermented milk”. Thus, the name of the nutrient refers to the production method, since yoghurt is milk injected with isolated microorganisms that is soured at a certain temperature, the mass curds and then changes into yoghurt.

For the coagulation of the milk usually the yoghurt bacteria Lactobacillus bulgaricus or Streptococcus thermophiles is used. The yoghurt bacteria influence the flavor of the yoghurt significantly.

How is GRECO strained yoghurt produced?

For the production of our GRECO Strained Yoghurt we only use fresh cow milk. The milk is collected from specially selected and qualified cow farms in the region of our dairy factory in central Greece. After milk delivery in our dairy the milk is heated to 45 °C and filtered from foreign bodies. Following the homogenizing at 60 °C and the adding of the cream.

After this step, the mix is pasteurized at > 72 °C killing all dangerous germs. After the pasteurization three lactic acid bacteria are added: Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus Acidophilus (Bifidus). At a temperature of 41 °C the milk curds for around 6 hours.

Now, water is extracted from the yoghurt until the desired fat percentage of 10% is reached. In this step the yoghurt gets its special and creamy texture. After this, the temperature is lowered to around 25 °C. This is the perfect filling temperature for the fully automatic filling machine. The packaging (cup and lit) are automatically cleaned and sterilized before filling. The yoghurt filling and packaging happens in a sterile atmosphere, so no foreign particles or bacteria can get to the yoghurt.

The packed yoghurt now enter the cold-storage room and can be consumed after 24 hours in the usual GRECO quality.

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