Yogurt

The quality of the milk is determined by the lifestyle of cows. In the yogurts of industrial production, milk is obtained mostly from intensive farming, and is dealt (is standardised) in a way that makes it lose the nutritional quality that it might have. In the ecological and artisan production it is used milk coming from extensive or ecological farming, where cows graze and eat less feed which makes that their milk have a proportion of saturate vs. unsaturated fat that is healthier for our diet (more information here). Furthermore, these farms help to maintaining rural environment healthy and lively (a study about the case of Spain is here). They are a minority in European countries, but not all over the Mediterranean area. Let us promote them, looking for yogurts made with milk of organic or ecological farming. 

 

10/06/2010 - 19:32