The production of an unadulterated milk, which has healthy and nutritious organoleptic properties, allows the Latteria Sociale Stallone to supply some of the most important manufacturers of yoghurt.
Every day, deliveries of fresh milk are made to the companies where it is then processed and delivered to the major retailers in the form of yoghurt. The milk delivered to the companies for the production of yoghurt is produced exclusively in the areas surrounding the dairy, within a radius of no more than 2 km. The decision to ensure that the milk travels as little as possible offers significant advantages:
– guaranteed freshness of the product;
– lower prices, due to the reduction of transport and distribution costs;
– lower environmental impact.
Lo sapevi che
Under Italian law, only cow’s milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus may be sold as “yoghurt”. These microorganisms must be alive and active, that is, able to metabolise and multiply, right up to the moment of consumption.
The cell density is also defined by law: it must be equal to or greater than 100,000,000 cells (colony forming units) per millilitre. However, this does not mean that products obtained from other milks and/or by other enzymes (such as probiotics) may not be better from a gastronomic or nutritional point of view.
La storia dello Yogurt
The origins of this food are very ancient and uncertain. It was probably discovered completely by accident: when milk is stored in bottles made from the skin or the stomach of animals, it may come into contact with certain types of enzymes and, as a result of warmth, would be transformed naturally into yoghurt.
The etymology of the word Yoghurt has a Caucasian origin, so it is believed to have been the Turkish-Altaic or Ural-Altaic populations that were responsible for its diffusion.
Following the extensive trade and military exchanges with the people who used it, yoghurt spread westward among the Phoenicians, Greeks, Egyptians and Romans. At the same time, it continued to spread eastward: the presence of yoghurt among the recipes of early books on Arabic cuisine and in the stories of The Thousand and One Nights shows that it had spread among the peoples of the Arabian Peninsula. Yoghurt was a great success in India, where today it is still one of the staples of the local diet.
Enshrouded with a legendary reputation as a panacea, a remedy for insomnia and tuberculosis, as well as an aid in the regeneration of the blood, yoghurt had never actually been analysed from a scientific point of view. So Ilya Ilyich Mechnikov, a Russian microbiologist, intrigued by the longevity of people in Bulgaria who made great use of yoghurt, was the first to study it in the laboratory. He was able to isolate the Lactobacillus bulgaricus, one of the organisms responsible for the fermentation of the milk. Believing that this lactobacillus was essential for good health, he managed to convince the entrepreneur Isaac Carasso to develop industrial technologies for the production of yoghurt.
In 1919, Carasso built the first commercial plant for the production of yoghurt in Barcelona, calling his company Danone, the name it still bears today.