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is achieved by adding sugar syrup.

Yogurt and sour cream

represent a broad product category. They are fermented dairy products, where part of the milk sugar lactose converts to lactic acid, including Greek-style yogurt (fat free and 5 percent fat), drinking yogurt and sour creams.

Curd and cream desserts

are produced like cheese by the precipitation of milk proteins using cultural microorganisms and rennet enzymes. Today, it is produced according to the content of fat in several types: soft, fine, fat or hard. They have a low calorie content, the low fat version is almost fat-free!

Cheese and dairy spreads

represent a large and diverse group of dairy products, promoting two kinds of cheese: fresh and semi-hard steamed cheese. Consumers are informed on the high quality products, which best represent European quality production, encouraging target groups to try new varieties and flavours which can easily be combined in local food habits.

EU Milky Way

The program is initiated by the Czech and Moravian Dairy Association (CMSM) and co-funded by the Czech Republic and the European Union.

The program lasts from 2016-2019 and targets the markets of United Arab Emirates, Saudi Arabia and Lebanon.