Bifido Acidophil Yoghurt is a fermented milk product which combines the probiotic effect of the selected strains of Bifidobacterium and Lactobacillus. The GENESISTM starter culture for Bifido Acidophil Yogurt contains a symbiotic culture for making Bulgarian yoghurt enriched with a unique complex of Bifidobacterium sp. and Lactobacillus acidophilus. Bifidobacteries play an important role for the maintenance of optimal health status of the human body. They are an essential part of the natural intestinal microflora from a very early age. Their ability to pass the gastric barrier, implant on the intestinal walls, and inhibit the undesirable microbial species, makes them real sanitarians of the intestinal tract. Lactobacillus acidophilus are producing antibiotic substances (Acidophilin and Lactocidin) and inhibit the undesirable microbial species (Salmonella, Shigella, Staphilococcus aureus, Escherihia). Their metabolic activity helps to detoxify the body and stimulate the immunity.
Consumption of dairy products with active Bifidobacteries and Lactobacillus is the ideal way to maintain the balance of the intestinal microflora.
Composition: No less than 1х109 living cells per gram: Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium complex: B. bifidum, B. infantis, B. longum, B. breve, B. adolescentis, Lactobacillus acidophilus.
Package:
Sachets, 1 gram each one
Capsules, 240 mg each one
Dose:
1 sachet for inoculation of 1÷5 L milk
1 capcule for inoculation of 1 L milk
Way of preparation:
Milk is boiled. It is left hot for 30 minutes. Then it is cooled down to 39 ÷ 40 °С. The starter culture of one sachet is added and stirred well until it dissolves. Inoculated milk is left to ferment at 39 ÷ 40 °С for 8 ÷ 10 hours without stirring. If inoculation is performed in the evening, in the morning milk will coagulate (the milk structure will be thicker). It is placed in a refrigerator without stirring. After cooling at 10 °С it will be ready for consumption. The consistency of the finished product is slightly viscous. This is due to the useful polysaccharides which are produced by Bifidobacteries and Lactobacillus acidophilus. The quality of the finished product depends on the quality of the milk which is used. If the result is not satisfactory, try another milk.
Storage: Keep it in temperatures between 0 and 10 °С.
Do not store in an open sachet.
