I don't like cow's milk yogurt because it's far too acidic and thin for my taste. So I only eat sheep's milk yoghurt - it's soft, full-fat, and there's no acidity... except in the organic sheep's milk yoghurt, to which Migros has seen fit to add... lemon juice! What an idea! Don't they know at Migros that it's because of its low acidity that most people enjoy sheep's milk yogurt? In short, I won't be going back there again - I'll be back!
Hello sachaba, thank you for your message. Please send us the following information: the barcode or article number and the place of purchase. I will then be happy to clarify the situation with the relevant department. Best regards, Luisa
Hello sachaba, thank you for your message. Please send us the following information: the barcode or article number and the place of purchase. I will then be happy to clarify the situation with the relevant department. Best regards, Luisa
no. du code-barre: 7 613404 115756
no. du code-barre: 7 613404 115756
Hello sachaba The hazelnut preparation in sheep's yoghurt is produced in-house. As we are unable to heat the fruit preparation to a higher temperature to ensure microbial stability, we have to acidify the hazelnut preparation a little to prevent it from deteriorating during storage. This is why we use concentrated lemon juice. Best regards, Angela
Hello sachaba The hazelnut preparation in sheep's yoghurt is produced in-house. As we are unable to heat the fruit preparation to a higher temperature to ensure microbial stability, we have to acidify the hazelnut preparation a little to prevent it from deteriorating during storage. This is why we use concentrated lemon juice. Best regards, Angela
How about that? And why can't we heat the fruit more? Would that change the quality of the yoghurt?
How about that? And why can't we heat the fruit more? Would that change the quality of the yoghurt?
Hello sachaba A higher temperature would not ensure microbial stability, hence the acidification of the preparation. Best regards Angela
