Background

Cultured milk products are made from fresh pasteurised milk and fermented with selected lactic acid bacteria in order to give the product its  characteristic features eg. typical consistency and flavour.

Various lactic acid bacterial cultures are used to produce different types of cultured dairy products, such as yogurt, drinking yogurt, maas, cultured buttermilk and kefir, each with its own specific taste, consistency and characteristics.

Nowadays there are a variety of cultured milk products to satisfy the sophisticated taste of the informed consumer, or connoisseur. Yogurt is certainly the best known and the most popular fermented milk product and is available as full cream, low fat, fat free, plain, flavoured and fruit yogurt.

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THE NAME GERO

is derived from the term gerontology, which refers to the study of the process and problems of ageing.

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Uses For Yogurt

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A SNACK OR A LIGHT MEAL

WITH FRUIT OR CEREAL

A DIP FOR VEGGIES

A MARINADE FOR MEAT

IN SOUPS OR BAKED DISHES

A PUDDING OR DESSERT