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Fermented milks. Origin: North America: yogurt, cultured butter-milk, cultured buttermilk (skimmed milk). Central Asia: koumiss, fermented and acidified alcohol (horse, donkey or camel, cow today, with added sugar) . Balkan yoghurt. Caucasus kefir, fermentation. Denmark: ymer. Finland: vilia-Vuli (Filia). India: dahi. Iran dough. Iceland: sky. Israel: zivda. Middle East: leben (mare).Sardinia: gioddu (sheep). Turkey: tulum.

Labeling of milk in France: packaging dominant red: whole milk; Blue: semi-skimmed; Green: skimmed, raw milk: the word "raw milk" yellow tape.

Yoghurt. Undrained milk, fermented by the end of 2 bacteria: Lactobacillus bulgarius and Streptococcus thermophilus (one gives the acidity, the other taste). Stirred yoghurt, curd, stirred and then poured into jars and kept in cold storage. Market share in France (in%): Danone [established in 1919 in Spain by Isaac Carasso († 1936), launched in France by his son, Daniel, 1929] 30, 20 retail brands, Yoplait 17 Chambourcy 15, others 18.

Yoghurt. Even nutritious than milk. 2 contain lactic acid bacteria: Lactobacillus and Streptococcus thermophilus buglarius. Fermented milks contain other bacteria indicated on the packaging. They must be alive and in quantities greater than or equal to 10 million g reported in part of milk produced. White Cheese, Small Swiss and other dairy desserts do not contain lactic acid bacteria in yogurt, and therefore do not have the same properties for health.

Collector pot of yoghurt: glacophile or yaourtphile 

Insults to Nicolas Sarkozy. -9-2 And -31-1 two homeless people (1 in Paris, Strasbourg 1) sentenced to 1 month closes. -2-2 A young cast yogurt on his car in Toulouse (sentenced 24-3 at 4 months of suspended imprisonment). Maximum Estimated insults a public person: € 7 500 fine and 6 months imprisonment.


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