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 the gates: Yogurtel is a classic Bulgarian yoghurt, microbiological composition supplemented with probiotic culture Bifidobacterium bifidum. Bifidobacteria, are included in the ferment, perform a leading role in the normalization of intestinal microbiocenosis, the maintenance of nonspecific resistance of the organism, improvement of the processes of absorption and hydrolysis of fat, protein and mineral metabolism, synthesis of biologically active substances, including vitamins. Deficiency of bifidobacteria is one of the pathogenetic factors of long-term intestinal disorders in children and adults, leading to the formation of chronic digestive disorders.
Bacterial composition: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium bifidum.
How to prepare bio yogurt:
Boiled for 5 minutes, the milk is cooled to a temperature (35 to 40 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 35 to 40 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 of (37 - 40) ° 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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