Yoghurt

Fermentation of milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its texture and taste. In most countries, a product may be called yoghurt only if live bacteria is present in the final product.
Some other examples of cultured milk products are traditional sour milk such as kefir, laban and filmjölk.

We supply a complete range of flexible packaging for yoghurt and yoghurt-based drinks. Our Tetra Top packages are used to pack yoghurt in a variety of sizes and shapes by producers in many countries.