Abstract: The closure lid is designed as mold on the container body. The volume enclosed by the closure lid and the container body equals at least approximately the volume of the product filled into the container. The edible good is placed in a flowable state into the container body. Thereafter the closure lid which is recessed relative to the upper edge of the container is placed onto the container body and molds the surface of the filled in edible good to attain a predetermined structure. Upon a cooling the edible good attains a solid state in such a manner, that its surface keeps permanently the shape produced by the closure lid.

Abstract: Sterile yoghurt is produced by a process wherein milk is pasteurized, homogenized and concentrated 10% by weight, sugar is added, the milk is cooled and acidulated by lactic acid producing bacteria to produce yoghurt, the yoghurt is cooled, stabilizers are added for distribution of proteins, the resultant yoghurt is allowed to stand for a period of time, the yoghurt is filled into containers and sterilized by heating followed by cooling and holding for a period of time and storing at room temperature.