Product Overview
Description
One carton = 5 packs (3 grams of starter culture) = 15 litres of finished product.
Leaven Bifilact Yogurtel is a multi-species mixture of pure cultures of bifidobacteria and lactic acid bacteria that are selected in the optimal symbiotic relationship and proportions. Probiotic fermented milk product obtained by fermentation of milk the symbiotic yeast, has a sweet pleasant taste, contains a probiotic culture in high concentration, formulated with vitamins, enzymes and essential amino acids. Product use Bifilact in baby food contributes to the rapid formation of the normal intestinal biocenosis.
Bacterial composition: producer Lactococcus lactis subsp. diacetilactis, Streptococcus thermophilus, Lactobacillus plantarum, Bifidobacterium bifidum, B. longum.
HOW to COOK bifilact:
Boiled for 5 minutes, the milk is cooled to a temperature (36 – 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 (36 – 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, Streptococcus thermophilus, Lactobacillus plantarum, Bifidobacterium bifidum, B. longum.
HOW to COOK bifilact:
Boiled for 5 minutes, the milk is cooled to a temperature (36 – 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 (36 – 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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