In the production of organic yogurt are used:

- cow milk not lower than the first grade;

- skimmed cow's milk;

- cream obtained from organic cow's milk during separation;

- bacterial leavens or fermenting preparations for yoghurts;

- organic pasteurized fillers of own production (frozen raspberries, organic sugar, citric acid-acidity regulator, pectin-thickener). The consistency is homogeneous, tender with a broken clot, moderately dense, with particles of filler.

In the production of organic yogurt are used:

- cow milk not lower than the first grade;

- skimmed cow's milk;

- cream obtained from organic cow's milk during separation;

- bacterial leavens or fermenting preparations for yoghurts;

Organic fillers pasteurized own production.

Taste and smell - pure, sour-milk, without extraneous tastes and smells, moderately sweet, with a taste of the appropriate filler.

Consistency - homogeneous, tender, with a disturbed or intact clot, moderately dense, without gas formation with particles of fillers, which are distributed throughout the mass of yogurt.

Color - due to the color of the filler used.

In the production of organic yogurt are used:

- cow's milk not lower than the first grade;

- skimmed cow's milk;

- cream obtained from organic cow's milk during separation;

- bacterial leavens or fermenting preparations for yoghurts;

- organic pasteurized fillers of own production: (frozen blueberries organic, organic sugar, citric acid-acidity regulator, pectin-thickener). The consistency is homogeneous, tender with a broken clot, moderately dense, with particles of filler.