Yoghurt is a dairy product which is produced with milk fermentation process by using Lacto bacillus Bacteria group. Yoghurt can be produced with every kind of Milk but most industrial Yoghurt is made of Cow's milk. Milk is cultivated with especial Bacteria and the final product is rich in protein and calcium. When yoghurt is consuming with every meal, it helps the digestion process in body. Yoghurt strengthens Body Immune Activities and increases body resistance against Immunity System Diseases.
Are you concerned about your HEALTH?
-
Low Fat Yoghurt (500 gr)
People with Lactose Intolerance defect can easily use yoghurt instead of milk. Yoghurts' Proteins are completely digestible. Yoghurt, like other dairy products, is a rich supply of Calcium, phosphorous, Vitamin B group (like Riboflavin & Pantothenic acid) and Zinc. One cup of yoghurt contains 450 mg Calcium and 1.5 mg Zinc.
Ingredients: Fresh Cow's Milk, Skim Milk Powder, Starter
| Packaging : Cup |
| Fat : 1.4% |
| Weight: 500 gr |
| Packaging Size : 12 per box |
| Shelf life : 20 days |
| Nutritional Facts (Per 100 ml) |
| 49 kcal |
Energy |
| 3.5 gr |
Protein |
| 1.4 gr |
Fat |
| 155mgr |
calcium |
| 5.5 |
Carbohydrate |
-
Low Fat Yoghurt (800 gr)
People with Lactose Intolerance defect can easily use yoghurt instead of milk. Yoghurts' Proteins are completely digestible. Yoghurt, like other dairy products, is a rich supply of Calcium, phosphorous, Vitamin B group (like Riboflavin & Pantothenic acid) and Zinc. One cup of yoghurt contains 450 mg Calcium and 1.5 mg Zinc.
Ingredients: Fresh Cow's Milk, Skim Milk Powder, Starter
| Packaging : Cup |
| Fat : 1.4% |
| Weight: 800 gr |
| Packaging Size : 6 per box |
| Shelf life : 20 days |
| Nutritional Facts (Per 100 ml) |
| 49 kcal |
Energy |
| 3.5 gr |
Protein |
| 1.4 gr |
Fat |
| 155 mgr |
calcium |
| 5.5 |
Carbohydrate |
-
Full Fat Yoghurt (500 gr)
Milk is the base of all kinds of yoghurts but main factor for the difference between them is used Milk Fat Percent. Full Fat Yoghurts are rich in Fat Soluble Vitamins like A, D, and E. It is recommended using full fat yoghurts for very thin people, malnourished children and patients with severe disease which lose weight. For Fat people and those with high blood fat, full fat yoghurt is not recommended. Even normal adults should consume dairy products with 1.5-2% fat.
Ingredients: Fresh Cow's Milk, Skim Milk Powder, Starter
| Packaging : Cup |
| Fat : 3% |
| Weight: 500 gr |
| Packaging Size : 12 per box |
| Shelf life : 20 days |
| Nutritional Facts (Per 100 ml) |
| 62 kcal |
Energy |
| 3.5 gr |
Protein |
| 3 gr |
Fat |
| 183 mgr |
calcium |
| 5.2 gr |
Carbohydrate |
-
Full Fat Yoghurt (700 gr)
Milk is the base of all kinds of yoghurts but main factor for the difference between them is used Milk Fat Percent. Full Fat Yoghurts are rich in Fat Soluble Vitamins like A, D, and E. It is recommended using full fat yoghurts for very thin people, malnourished children and patients with severe disease which lose weight. For Fat people and those with high blood fat, full fat yoghurt is not recommended. Even normal adults should consume dairy products with 1.5-2% fat.
Ingredients: Fresh Cow's Milk, Skim Milk Powder, Starter
| Packaging : Cup |
| Fat : 3% |
| Weight: 700 gr |
| Packaging Size : 6 per box |
| Shelf life : 20 days |
| Nutritional Facts (Per 100 ml) |
| 62 kcal |
Energy |
| 3.5 gr |
Protein |
| 3 gr |
Fat |
| 183 mgr |
calcium |
| 5.2 gr |
Carbohydrate |
-
Creamy Yoghurt (500 gr)
Milk is the base of all kinds of yoghurts but main factor for the difference between them is used Milk Fat Percent. Full Fat Yoghurts are rich in Fat Soluble Vitamins like A, D, and E. It is recommended using full fat yoghurts for very thin people, malnourished children and patients with severe disease which lose weight. It is added 6% cream (at least) to the Cream Yoghurt to make it tastier in compare with Full Fat Yoghurt and attract its especial customer group.
Ingredients: Fresh Cow's Milk(Full Fat), Cream, Skim Milk Powder, Starter
| Packaging : Cup |
| Fat : 6% |
| Weight: 500 gr |
| Packaging Size : 12 per box |
| Shelf life : 20 days |
| Nutritional Facts (Per 100 ml) |
| |
Energy |
| |
Protein |
| |
Fat |
| mgr |
Carbohydrate |
| gr |
Vitamin & Minerals |
-
Creamy Yoghurt (800 gr)
Milk is the base of all kinds of yoghurts but main factor for the difference between them is used Milk Fat Percent. Full Fat Yoghurts are rich in Fat Soluble Vitamins like A, D, and E. It is recommended using full fat yoghurts for very thin people, malnourished children and patients with severe disease which lose weight. It is added 6% cream (at least) to the Cream Yoghurt to make it tastier in compare with Full Fat Yoghurt and attract its especial customer group.
Ingredients: Fresh Cow's Milk(Full Fat), Cream, Skim Milk Powder, Starter
| Packaging : Cup |
| Fat : 6% |
| Weight: 800 gr |
| Packaging Size : 6 per box |
| Shelf life : 20 days |
| Nutritional Facts (Per 100 ml) |
| |
Energy |
| |
Protein |
| |
Fat |
| |
Carbohydrate |
| |
Vitamin & Minerals |
-
Full Fat Yoghurt
Milk is the base of all kinds of yoghurts but main factor for the difference between them is used Milk Fat Percent. Full Fat Yoghurts are rich in Fat Soluble Vitamins like A, D, and E. It is recommended using full fat yoghurts for very thin people, malnourished children and patients with severe disease which lose weight. For Fat people and those with high blood fat, full fat yoghurt is not recommended. Even normal adults should consume dairy products with 1.5-2% fat.
Ingredients: Fresh Cow's Milk (Full Fat), Cream, Skim Milk Powder, Starter
| Packaging : Bucket |
| Fat : 3% |
| Weight : 2.3 Kg |
| Packaging Size : 4 per box |
| Shelf life : 20 days |
| Nutritional Facts (Per 100 ml) |
| 62 kcal |
Energy |
| 3.5 gr |
Protein |
| 3 gr |
Fat |
| 183 mgr |
calcium |
| 5.2 gr |
Carbohydrate |
-
Half Fat Yoghurt
Milk is the base of all kinds of yoghurts but main factor for the difference between them is used Milk Fat Percent. Full Fat Yoghurts are rich in Fat Soluble Vitamins like A, D, and E. It is recommended using full fat yoghurts for very thin people, malnourished children and patients with severe disease which lose weight. For Fat people and those with high blood fat, full fat yoghurt is not recommended. Even normal adults should consume dairy products with 1.5-2% fat.
Ingredients: Fresh Cow's Milk (Full Fat), Cream, Skim Milk Powder, Starter
| Packaging : Bucket |
| Fat : 2.5% |
| Weight : 2 Kg |
| Packaging Size : 5 per box |
| Shelf life : 20 days |
| Nutritional Facts (Per 100 ml) |
| 58 kcal |
Energy |
| 3.5gr |
Protein |
| 2.5 gr |
Fat |
| 183 mgr |
calcium |
| 5.3 gr |
Carbohydrate |
-
Full Fat Yoghurt
Milk is the base of all kinds of yoghurts but main factor for the difference between them is used Milk Fat Percent. Full Fat Yoghurts are rich in Fat Soluble Vitamins like A, D, and E. It is recommended using full fat yoghurts for very thin people, malnourished children and patients with severe disease which lose weight. For Fat people and those with high blood fat, full fat yoghurt is not recommended. Even normal adults should consume dairy products with 1.5-2% fat.
Ingredients: Fresh Cow's Milk (Full Fat), Cream, Skim Milk Powder, Starter
| Packaging : Bucket |
| Fat : 5% |
| Weight : 1.5 Kg |
| Packaging Size : 4 per box |
| Shelf life : 20 days |
| Nutritional Facts (Per 100 ml) |
| 82 kcal |
Energy |
| 3.7 gr |
Protein |
| 5gr |
Fat |
| 194 mgr |
calcium |
| 5.4 gr |
Carbohydrate |
