FOR ALL TASTES
total production capacity
Carefully selected fruit puree and live lactic cultures enrich and complement Newlat’s yogurt recipe.
The classic cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus, whilst Lactobacillus casei cultures are added to obtain a creamy fermented milk.
TYPES AND SIZES
Many flavours of yogurt are produced, including plain and fruity varieties, in various forms of packaging:
Small pe container with aluminium seal
Cardboard multipack of
Since 1934, Giglio has been producing a wide range of dairy products with a unique taste in Reggio Emilia every day, implementing the same passion and care as always.
Since 1870, Polenghi Lombardo has been supplying Italian families with the highest quality milk and many innovative and natural products.
Since 1928, the Salerno Milk Centre has ensured that customers receive high-quality safe products.
Matese’s fresh milk has been supporting the growth of Campania’s children and families for over 50 years.