Description of the product.

According to Jaramillo ( 2011 ), yogurt is an obtained bioghurt milk for

multiplication of two milk specific associated bacteria: Streptococcus
thermophilus and Massol's Bacillus. These milk bacteria grow themselves in milk
previously pasteurized, with the aim of eliminating the microbial preexisting flora
totally or partially. After fermentation, yogurt cools to a temperature between 1-
15 C, excluding another heat treatment any. At that moment you right now are
ready for your consumption.

Nutritional composition

Carbohydrates 15.73 %.

Protein 5.13 %.

Lipids Greasy 2.80 %.

You water down 76.18 %.

Minerals 0.16 %.

Contributed calories for 100 g 109.

Moral values.
 Honesty.

 Responsibility.

 Dedication.

 Unit.

Motto.

Yoguta nourishing your life.