Ecosystems have changed.
Biodiversity has changed.
The microbial population in raw milk
was no longer the same!
Before it was too late, researchers at the Institut Agricole Régional decided in 1996, with foresight, passion and competence, to isolate and characterize the typical lactic microfloras of the Aosta Valley agro-pastoral environment.
Thus began the long journey in search of the typicality of the AostaValley mountains,
today preserved in a place that guards the history and beauty of our territory.
From the indigenous lactic acid bacteria collection of Institut Agricole Régional
and thanks to the project co-financed by the Fondo Europeo di Sviluppo Regionale (FESR) HEART VDA, it was possible to select some lactic ferments belonging to the species Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus for the preparation of a mixture suitable for producing a fermented milk strongly linked to the territory.
A unique product in the world
that not only captures all the typical aromas of our pastures but also offers multiple precious characteristics for human health.
"The objective was to enhance the naturally functional and nutraceutical aspects of foods of local origin, encouraging the diversification of business production."
Sabina Valentini | Project Manager HEART VDA
Discover more about the research and experimentation activity conducted by the IAR research team
The HEART VDA research project
Interested in the mixture?
Aosta Valley companies can request the ferment mixture for YoAlp® fermented milk production.
Want to buy YoAlp®?
The first agricultural company to believe in it was Società Agricola Peretto! You can buy YoAlp® in their shop in Piazza Cascine, 2 in Pont-Saint-Martin or in Aosta, at the Covered Market.
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