Controlli analitici di yogurt e prodotti alimentari con yogurt

In the yoghurt based foods (confectionery, mousse, dessert, etc.), after thermic treatment for stabilization and preservation of finished food the specific lactic microorganisms of yoghurt are never recovered. This fact has led to several low judgements about the denomination of food with yoghurt. Failing specific regulation, it is suggested to carry out inspections during the production, in order to verify the yoghurt addition.