10 June 2014

The consumer organization «Center of Expertise «Test» held an independent testing of kefir of 9 Ukrainian producers. The product was tested for chemical, microbiological and organoleptic characteristics, as well as its packaging and labeling. Kefir TM Yagotynske passed the test with flying colors. In its structure experts found no vegetable fats or colibacillus, but the beneficial microorganisms in it were found even in higher quantity than the norm was.

Everybody expects from kefir benefits and special, specific taste. But both things are possible only under the condition that the kefir is right, made from milk and contains not only lactic acid bacteria, but yeast. It is exactly so that independent experts recognized kefir Yagotinsky.

Technology of production of yogurt is in putting of ferment in milk and «temporizing» while the product picks up the required acidity. Great value for a tasty and high quality product has the quality of raw material that is supplied in the production, and the thoroughness of its heat treatment — pasteurization before making ferment. Ferment itself and ripening conditions (temperature, time, mixing) play a crucial role in the formation of consistency, taste, smell and useful properties of this product.

This is not the first award for the high quality, which received TM Yagotynske, in particular, kefir. Just last year, TM Yagotynske took the leading position in several competitions, consumer ratings, which were made by the experts of Ukrainian consumers. The most significant of these competitions was the contest Favourites of Success in 2013.