Thousands of years ago, in the East, some shepherds discovered that fermented milk was pleasant to the taste and could keep for a long time. Yoghurt became known throughout the Mediterranean: by the Phoenicians and the Egyptians, the Greeks and the Romans.
Cow's milk contains billions of live lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus). We are talking about "good" bacteria normally found in our digestive system. The function of "good" bacteria is to prevent the development of "bad" bacteria that interfere with the intake of nutrients. The milk is kept for a few hours at a constant temperature of 45 °. The bacteria multiply and convert the lactose present in the milk into lactic acid. It is also possible to make yoghurt with sheep's and goat's milk.
It protects the intestines, bones and teeth, and is also rich in antioxidants which combat ageing. The lactic acid bacteria line the walls of the intestine, alerting the immune system. In this way, our body, when attacked by the harmful germs of viral diseases, such as flu or salmonella, is able to stop these by blocking the development of the infection. Yoghurt solubilises two important minerals: calcium (important for the bones) and phosphorus (for healthier teeth).
It also contains several vitamins: K, D, B2, B12, and vitamin E.The consumption of yogurt is especially recommended during antibiotic treatment that destroys both good and bad bacteria, because the yoghurt protects the first type and maintains a balanced environment in the intestines. Yoghurt has many other virtues; for instance it also helps keep down the level of cholesterol in your bloodstream. For it to be at its most effective, as many live enzymes should reach the intestine as possible.
It is better, therefore, to eat yoghurt in the morning and, of course, every day. The quality of yoghurt depends on that of the milk used: and the best milk of all is that produced in the high mountains.
The yoghurt served at Yogurtlandia outlets is produced and delivered by Mila, a cooperative of 3,221 farmers in South Tyrol who lovingly care for their cattle and pastures. With one goal: to preserve the quality of the milk of the mountains, which is produced all year round.