In accordance with the technical regulations, ” yoghurt is a sour-milk product with an increased content of dry skimmed milk products produced using a mixture of starter microorganisms – thermophilic lactic-acid streptococci and Bulgarian lactobacillus” ( Federal Law of the Russian Federation of June 12, 2008 N 88-FZ “Technical regulations for milk and dairy products” 6, pp. 49; 10.
The quantity of lactic acid microorganisms is also determined by the technical regulations and should be at least 1 · 10 7 CFU / g, which must be indicated on the package. The number of CFUs is the number of colony-forming units, that is, living lactic acid microorganisms (from each CFU in the laboratory studies the visible colony grows) 6, p. 49. In addition, one should pay attention to the storage temperature: “If the main thing for us is the presence of living microorganisms, then it is worth choosing the most” green “yogurt available. It should be called “yogurt”, there should not be anything in the composition, except milk and leaven (as a thickener by technical regulations is legalized milk powder), the packaging must necessarily indicate the amount of CFU at the end of the shelf life (if it exceeds 72 hours), and also recommendations for storage (4 ± 2 ? ?), and in the store such a product should stand exactly on cold shelves “6, p. 51.