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Type 1: Plain yoghurt starter cultures | ||
Ingredients: | Streptococcus thermophilus, Lactobacillus bulgarius | |
Characters of the prepared yoghurt: | Plain yoghurt, middle-high curd structure, high viscosity, no industrial additives |
Type 2: Kids care yoghurt starter cultures | ||
Ingredients: | Streptococcus thermophilus,Lactobacillus bulgarius,Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium infantis | |
Characters of the prepared yoghurt: | Plain yoghurt, middle curd structure, high viscosity, no industrial additives |
Type 3: Probiotic yorghurt starter cultures | ||
Ingredients: | Streptococcus thermophilus,Lactobacillus bulgarius, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, Bifidobacterium lactis | |
Characters of the prepared yoghurt: | Plain yoghurt, high curt structure, high viscosity, no industrial additives |