Emmi Jogurtpur uses specially selected, particularly ripe fruits, which therefore have a lot of flavour. The sugar assumes the role of a flavour carrier, enhances and rounds off the taste and reduces the acidity of the yogurt. 
The proportion of added sugar, 9 % per 100 grams, is at the lower end of the scale compared with conventional yogurts. 

Emmi Jogurtpur is a stirred yogurt that is produced without additives and contains only three ingredients: yogurt made from Swiss milk, specially selected fruit and sugar. Jogurtpur meets the need for pure, natural products.

YoQua: use of thermophilic cultures, no rennet added
Quark: use of mesophilic cultures and rennet.

Emmi YoQua is a yogurt with a similar consistency to quark, but it has a high protein content and is therefore more filling.

Emmi YoQua is a semi-skimmed yogurt with a higher protein content. 

The protein content is 8 % for fruit varieties. This is around two-and-a-half times higher than ordinary whole-milk yogurt, which is why Emmi YoQua keeps you feeling fuller for longer than standard yogurts. 

The fruit content is 8 to 10 % (depending on the variety) and is therefore slightly higher than average. A standard yogurt contains around 6 to 8 % fruit. 

The sugar content of the fruit varieties is roughly the same as for standard yogurts. The carbohydrate content is composed of lactose (milk sugar), fructose (fruit sugar) and added refined sugar.  Depending on the variety, the latter makes up between 9 and 10 % per 100 g. 

The natural variety contains no added sugar but only naturally occurring milk sugar (lactose).

The term “Nature” provides the answer: no additional ingredients are added beyond those required for a natural product. Emmi does not produce Yogurt Nature with added sugar under the Emmi brand.

The whey separates when the yogurt’s structure is broken down. This can happen if, for example, you remove only a few spoonfuls from a 500g pot of yogurt and then put the product back in the refrigerator. Furthermore, this effect is more likely if the previously opened pot is exposed to heat, as is the case in cooking. 

When the milk is thickened by the yogurt culture, it forms a kind of lattice mesh that encloses the whey. The lattice can be damaged if yogurt is spooned out of the pot or if the yogurt falls to the floor, allowing whey to escape as a result. To minimise this effect, the yogurt pot should be returned to the refrigerator as quickly as possible and handled with care. 

We recommend a storage temperature of 5 to 8 °C for milk and dairy products to ensure that they remain fresh until their best-before date.