Starter culture for Bio kefir
- Category: Swelling >>>
- Supplier: TEHLAYN LLC [Russian Federation]TEHLAYN
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Product Overview
Description
One carton = 5 packs (3 grams of starter culture) = 15 litres of finished product.
Bioproduct fermented milk obtained with the aid of the leaven of Biokefir Yogurtel is kefir drink does not contain yeast and alcohol, microbiological composition supplemented with probiotic culture Bifidobacterium bifidum. Bifidobacteria species of bifidum that are included with yeast, dominate in the gut microflora of children in the first years of life, creating favorable conditions for settlement and the development of other types of probiotic bacteria that form the basis of the intestinal microbiota of a healthy person. Deficiency of bifidobacteria is often accompanied by various allergies and diathesis in children, lowered immunity, and also leads to the formation of chronic digestive disorders in the adult.
Bacterial composition: producer Lactococcus lactis subsp. diacetilactis, producer Lactococcus lactis subsp. cremoris, producer Lactococcus lactis subsp. lactis, Lactobacillus plantarum, L. casei, Leuconostoc mesenteroides subsp. cremoris, Acetobacter aceti, Bifidobacterium bifidum.
HOW to PREPARE bio-kefir:
Boiled for 5 minutes, the milk is cooled to a temperature of 35 – 38 ºC. Fermentation of milk is carried out immediately after cooling. Storage prepared by the fermentation of milk are not allowed.
Sterilized (UHT) milk before the fermentation is heated to a temperature of 35 – 38 ºC.
Leaven contribute in the prepared milk 1 package (1 – 3) liters of milk. Milk with a yogurt culture is thoroughly mixed immediately and 15 min after application, and allowed to stand for 8 - 12 hours at a temperature (36 - 38) ° C to clot formation.
At the end of the fermentation process, the finished product should be cool. Store in refrigerator at temperature from +2 ºC to +6 ºC not more than: a) without opening of the container, which was used for the fermentation of 7 days; b) after opening 3 days.
Bacterial composition: producer Lactococcus lactis subsp. diacetilactis, producer Lactococcus lactis subsp. cremoris, producer Lactococcus lactis subsp. lactis, Lactobacillus plantarum, L. casei, Leuconostoc mesenteroides subsp. cremoris, Acetobacter aceti, Bifidobacterium bifidum.
HOW to PREPARE bio-kefir:
Boiled for 5 minutes, the milk is cooled to a temperature of 35 – 38 ºC. Fermentation of milk is carried out immediately after cooling. Storage prepared by the fermentation of milk are not allowed.
Sterilized (UHT) milk before the fermentation is heated to a temperature of 35 – 38 ºC.
Leaven contribute in the prepared milk 1 package (1 – 3) liters of milk. Milk with a yogurt culture is thoroughly mixed immediately and 15 min after application, and allowed to stand for 8 - 12 hours at a temperature (36 - 38) ° C to clot formation.
At the end of the fermentation process, the finished product should be cool. Store in refrigerator at temperature from +2 ºC to +6 ºC not more than: a) without opening of the container, which was used for the fermentation of 7 days; b) after opening 3 days.
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