Product Overview
Description
One carton = 5 packs (3 grams of starter culture) = 15 litres of finished product.
The sourdough of Narinel Yogurtel is a complex symbiotic acidophilic bacteria of five different strains and lactic acid Lactococcus. Lactobacillus acidophilus is well known for its ability to effectively suppress the development of undesirable microflora. It is also a strong kislotoobrazoutei it better than other lactic acid bacteria tolerate high acidity of gastric juice, therefore, easily reaches the intestines, where and takes full advantage of all its healing properties, excelling in indicators of the Bulgarian Bacillus.
The presence in the leaven of Narinel Yogurtel from 5 different strains of Lactobacillus acidophilus and Lactococcus two types allows to obtain the probiotic dairy product superior to classic monstermovie Narinel not only on organoleptic indicators, but also on the complex synthesized vitally important metabolites (vitamins, enzymes, bacteriocins, amino acids).
Bacterial composition: producer Lactococcus lactis subsp. cremoris, producer Lactococcus lactis subsp. lactis, Lactobacillus acidophilus strains No. 5e, No. 3E, No. 20T, No. 336, No. 22p5.
The presence in the leaven of Narinel Yogurtel from 5 different strains of Lactobacillus acidophilus and Lactococcus two types allows to obtain the probiotic dairy product superior to classic monstermovie Narinel not only on organoleptic indicators, but also on the complex synthesized vitally important metabolites (vitamins, enzymes, bacteriocins, amino acids).
Bacterial composition: producer Lactococcus lactis subsp. cremoris, producer Lactococcus lactis subsp. lactis, Lactobacillus acidophilus strains No. 5e, No. 3E, No. 20T, No. 336, No. 22p5.
HOW to COOK Narinel:
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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