ABOUT ASTRO

Rich. Creamy. Yogourty. All Astro products are made to taste exceptional with uncompromising quality. For over 30 years, Astro has been providing great tasting dairy products in Canada. The brand has kept pace with expanding industry and consumer needs by creating new and exciting product lines.

From inception, Astro has upheld its commitment to helping people maintain balance in their lives, with products true to yogourt roots. For people who strive to live well, Astro Yogourt provides a real experience. It is valued for its rich, creamy texture and real yogourt taste. Astro Yogourt is available in a wide variety flavours, sizes, and fat levels. Whether you prefer single serve cups, family tubs, or convenient multipacks, Astro has it all.

ABOUT ASTRO YOGOURT

Yogourt is a delicate, tangy product made from either whole milk, partly skimmed or skimmed milk. Most yogourts range from 1 to 5% M.F. Yogourt is a fermented product, resulting from the growth of Lactobacillus bulgaricus and Streptococcus thermophilus* in warm milk.

It is available as the plain milk product or with additional ingredients. Optional ingredients are fruits, juice, jams, cereals, spices, vegetables, confections, seasonings, herbs, nuts or other flavours, sweeteners, sweetening agents and permitted food additives.

Yogourt is made by heating pasteurized, homogenized milk to suitable temperatures and culturing it with acid producing bacterial cultures. Set style yogourts have a firm, semi-solid consistency. The warm inoculated milk is put directly into containers, incubated under controlled conditions, then cooled. When these yogourts contain fruit, the fruit mixture is layered in the bottom of the container before the milk preparation is added – making fruit on the bottom yogourts.

In making the stirred type, or Swiss style, the vats of warm inoculated milk are incubated, and then cooled. Next it is stirred to a smooth, cream-like consistency and the fruit preparation is added. Some varieties of yogourt have additional cultures added during production called probiotics and are usually identified on the label or lid.

*Lactobacillus bulgaricus and Streptococcus thermophilus are the two active cultures that are responsible for the fermentation of milk to yogourt.