Production of Milk

ANDECHSER NATUR organic milk is delivered fresh every day and then carefully pasteurized. This means that it is heated to 74 degrees for approx. 25 seconds. Then our distribution partners deliver the packaged milk, without interruption of the cold chain, directly to the dealer. 

Click here to follow the production procedure of your ANDECHSER NATUR organic milk.

Production of Yogurt In The Jar

Pasteurized ANDECHSER NATUR organic milk is heated to an incubation temperature of approx. 38-40°C and inoculated with the l.acidophilus and b.bifidum cultures. After a maturing period of at least 16 hours the yogurt is stirred until creamy and, as the case may be, mixed with select fruit. Then our distribution partners deliver it, without interruption of the cold chain, directly to the dealer.

Click here to follow the production procedure of your ANDECHER NATUR yogurt.

Production of Yogurt In The Cup

Pasteurized ANDECHSER NATUR organic milk is heated to an incubation temperature of approx. 38-40°C and inoculated with the l.acidophilus and b.bifidum cultures. After a maturing period of at least 16 hours the yogurt is stirred until creamy and, as the case may be, mixed with select fruit. Then our distribution partners deliver it, without interruption of the cold chain, directly to the dealer.

Click here to follow the production procedure of your ANDECHER NATUR yogurt.