GROUP OF COMPANIES "DAVLEKANOVO" modern production of dairy products the main Products About company Promotions news For partners Contacts Products Whole milk Fermented milk Yoghurts Drinking yoghurts Sour cream Curd and curd mass Butter Condensed milk Dessert yoghurts The modern market offers a wide variety of yoghurts on the shelves, but only a product with a live culture of bacteria can be called yoghurt. Bacteria can be of two types - Lactobacillus bulgaricus and Streptococcus thermophilus, they transform milk into a yogurt-like mass. The Nobel Prize winner E. Mechnikov wrote that the peasants living in the villages of Bulgaria eat various lactic acid foods almost every day, which helps them to extend their life to more than a hundred years. It was in honor of the Bulgarians who love yoghurt that Mechnikov named one of the two "yoghurt" bacteria he discovered - Lactobacillus bulgaricus. Starter culture from Bulgarian bacillus and thermophilic lactic acid streptococci is an integral part of yoghurts under the Davlekanovo trademark. Which confirms his right to wear the proud title of yogurt. Yogurt is an excellent source of calcium, which is especially important for those who don't like milk. Eating this product regularly helps to improve digestion and metabolism. Dessert yoghurt "Prunes-Cereals" Dessert yoghurt "Strawberry-Banana-Cereals" Dessert yoghurt "Wild berries" Dessert yogurt "Peach" Dessert yogurt "Pineapple" Copyright © JSC "Davlekanovskaya Milk Company", 2016 All rights reserved Copying of site materials is prohibited