Yoghurt from the EU is fermented milk product of white or light creamy colour. Depending on the type, yoghurt may be liquid or thick. Organic yoghurt has delicate, refreshing, slightly sour taste and characteristic aroma. Yoghurt is made by mixing milk with pure bacteria cultures from several milk fermentation groups and aging.Live bacteria cultures cause partial decomposition of lactose and hydrolysis of milk proteins, making the product easier to digest. Yoghurt contains protein, vitamins and minerals as well as probiotics. Yoghurt has a wide range of applications: in soups, sauces, salad dressings, desserts, with fruit and with cereal.