Tel: +256 781 376 880

email: info@jirukaservices.com

Tel:+256 781 376 880
Email: info@jirukaservices.com

Fresh Dairy Products

Yoghurts and fermented milks

In 1925, two new words were added to the French dictionary: yaourt and yoghourt. They mean a milk product fermented with specific bacteria, and come from Greek and Turkish. Yoghurt must have live bacteria throughout its production, and if it has sugar or fruit, it’s still called yoghurt as long as it’s not more than 30% of the product. Yoghurt comes in different types such as “sweetened”, “flavoured”, and “fruit”. The main ingredient in yoghurt is cow’s milk, but it can also be made from other animals’ milk like goats or sheep. If bacteria other than yoghurt’s bacteria are used for fermentation, it’s called “fermented milk”.

Fresh dairy desserts

These products are not regulated, only named based on what they contain. Even though they are not regulated, manufacturers have a set of rules they follow. One of those rules is that a fresh dairy dessert must have at least 50% dairy ingredients

Fromages frais

Fresh cheeses are cheeses that have not been aged. They are made by fermenting dairy products. If these cheeses contain live bacteria when they are sold, they may be called “fresh white cheeses” or “fresh cheeses”. A type of fresh cheese is called “Petit-Suisse”. This cheese is made from cow’s milk with added cream. It must be either 30g or 60g and have a specific amount of fat.

Fresh Cream

The different types of fresh cream are distinguished by their fat content and consistency (liquid or thick). The words “fresh cream” or “low-fat fresh cream” concern creams that have been pasteurized once only and packaged at the place of production within 24 hours.

BENEFITS OF FRESH DAIRY PRODUCTS

Yoghurts and fermented milks

Fresh milk-based desserts

Fromages frais

Cream