Yogurt
With milk from our own cows
The production of genuine milk, with healthy and nutritious organoleptic properties, allows Latteria Sociale Stallone to supply major yogurt manufacturers.
Every day, liters of fresh milk are delivered to companies, where it is processed and distributed in major retail markets as yogurt.
The milk supplied for yogurt production is sourced exclusively from the areas surrounding the dairy, within a maximum radius of 2 km, making it truly “zero-kilometer milk.”
Choosing to minimize the distance traveled by the milk offers significant advantages:
– Guaranteed freshness of the product;
– Lower costs, thanks to reduced transportation and distribution expenses;
– Lower environmental impact.
Did you know?
According to Italian law, only cow's milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus can be labeled and marketed as yogurt. These microorganisms must remain alive and viable, meaning they must be capable of metabolizing and multiplying until the moment of consumption.
Italian law 
The cell density, also legally defined, must be equal to or greater than 100,000,000 cells (colony-forming units) per milliliter. However, this does not mean that products made from different types of milk and/or different cultures (such as probiotic cultures) cannot be superior from a gastronomic or nutritional standpoint.
cell density
History
The origins of this food are ancient and uncertain. Its discovery was likely accidental: when milk was stored in wineskins made from animal hides or stomachs, it could come into contact with specific types of ferments and, under the influence of heat, naturally transform into yogurt.
The etymology of the word yogurt has Caucasian origins, leading to the belief that it was Turkic-Altaic or Uralic-Altaic populations who first spread its use.
Through intensive trade and military exchanges with populations that consumed it, yogurt spread to the West, reaching the Phoenicians, Greeks, Egyptians, and Romans. At the same time, it continued its expansion Eastward: its presence in early Arabic cookbooks and in the tales of One Thousand and One Nights demonstrates its popularity among Arabian Peninsula peoples. India also embraced yogurt, where it remains a staple of the local diet today.
Surrounded by a legendary reputation as a panacea, a remedy for insomnia and tuberculosis, and even an aid for blood regeneration, yogurt had never been scientifically studied.
Russian microbiologist Ilya Ilyich Mechnikov, intrigued by the longevity of Bulgarian populations that consumed large quantities of yogurt, was the first to analyze it in a laboratory. He successfully isolated Lactobacillus bulgaricus, one of the key organisms responsible for milk fermentation.
Convinced that this bacterium was essential for good health, he persuaded entrepreneur Isaac Carasso to develop industrial technologies for yogurt production.
In 1919, Carasso established the first commercial yogurt production facility in Barcelona, naming his company Danone, a name it still carries today.