By the process of homogenization, the radius of the milk fat is reduced so that it is spread evenly in it. In this way accumulation of the clotted cream on the surface is prevented.
This is ideal for those who prefer non-creamed yogurt.
> 150 g PS Kase - Tam Yağlı Homojenize Yoğurt
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> 200 g PS Kase - Tam Yağlı Homojenize Yoğurt
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> 350 g PS Kase - Tam Yağlı Homojenize Yoğurt
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> 500 g PS Kase - Tam Yağlı Homojenize Yoğurt
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> 750 g PS Kase - Tam Yağlı Homojenize Yoğurt
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> 1 kg PS Kase - Tam Yağlı Homojenize Yoğurt
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> 1,5 kg PS Kase - Tam Yağlı Homojenize Yoğurt
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> 2 kg PP Kova - Tam Yağlı Homojenize Yoğurt
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> 2250 g PP Kova - Tam Yağlı Homojenize Yoğurt
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> 2,5 kg PP Kova - Tam Yağlı Homojenize Yoğurt
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> 3 kg PP Kova - Tam Yağlı Homojenize Yoğurt
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> 5 kg PP Kova - Tam Yağlı Homojenize Yoğurt
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> 9 kg PP Kova - Tam Yağlı Homojenize Yoğurt
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> 18 kg PP Kova - Tam Yağlı Homojenize Yoğurt
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