STARTER CULTURES FOR HOME-MADE SOUR MILK AND PROBIOTIC YOGURT
With a help of starter cultures "Bolgari" you can easily prepare at home delicious and useful homemade sour milk and probiotic yogurt!
One pack of starter cultures is enough to make from 1 to 3 litres of the product with a consummate taste of homemade sour milk, free of additives and preservatives. Products made by the starter cultures "Bolgari" possess fine lactic-acid aroma, consistent and smooth coagulum, lower post acidification and a lot of useful properties for the gastrointestinal tract.
The final products "Bolgari" contain living lactic-acid bacterial strains of types Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus gasseri, Lactobacilus rhamnosus, that sustain the recovery of the useful microflora in the gastrointestinal tract and the normal digestive function.
The useful bacteria in the sour milk contribute to stronger immunity by excretion of immune-activating enzymes, lower blood cholesterol level and have a range of useful effects on the human body such as: clear the organism from slags, prevent the development of saprogenic processes in the body, regulate the bowel habits, improve the digestion of lactose, enhance the recovery in digestive disorders as colitis, diarrhea and constipation, accelerate the recovery.
Starter cultures "Bolgari" contain specially selected, probiotic, patented strains of lactic-acid bacteria (Selur®), isolated in pristine areas of Bulgaria, not genetically modified.
The sour milk is one of the most important healthful components in the daily regimen of diet both adults and children. It is a part of various diets and is especially suitable for people with lactose digestion problems and helps to eliminate symptoms of lactose intolerance. Òhis problem occurs more frequently in children and elderly people. Lactic-acid products made by use of the starter cultures "Bolgari" contain probiotic bacteria that digest lactose and this makes them particularly suitable for such people
The sour milk and especially home-made milk is a preferable traditional Bulgarian product. The special combination of bacteria in the starter cultures Bolgari helps you to make at home a sour milk with consummate taste, aroma and consistency that children like very much.
The home-made sour milk is easy to prepare at home with yogurt maker (available in stores), or in some container.
With the help of yogurt maker Yogurella of Ariete you can quick and easy prepare our homemade sore milk and probiotic yogurt |  |
Starter cultures Bolgari
- add excellent eating and olfactory qualities to the products
- have probiotic effect
- have definite antimicrobial characteristics due to the used strains
7 sachets in one pack
Sour milk with a consistent and smooth coagulum, not a grainy texture, aroma – typical, lactic acid, with a fine flavour of sourness and a mild finish.
Instructions for use:
Content of one sachet add to 1 - 3 litres of boiled and then cooled to 440Ñ milk. Stir until dissolved, then pour into a suitable container. Fermentation is carried out at a temperature of 42-440Ñ, for 5-6 hours, without stirring. After expiry of time, cool the sour milk to 200C (room temperature), then stored in a refrigerator at +2 to +60Ñ.
If you have an yogurt maker read the manufacturer's instructions.
Content of one sachet: not less than 108 of living freeze-dried cells of lactic acid bacteria Lactobacillus bulgaricus, Streptococcus thermophilus, isolated in ecologically clean regions. Free of genetically modified ingredients, preservatives, dyes.
Dosage: with one sachet can be made up to 3 litres of milk.
Special storage conditions: at a temperature of +80Ñ to minus 60C.
Manufacturer: "Selur pharma" Ltd, Razgrad, 4.Dobrich St., tel./fax: +359 (84) 661548, www.selur-pharma.com.
7 sachets in one pack
Probiotic yogurt with a thick and smooth coagulum, without grain structure, with shiny surface, with mild lactic flavor, with low acid production, with a soft finish.
Instructions for use:
Content of one sachet add to 1 - 3 litres of boiled and then cooled to 420Ñ milk. Stir until dissolved, then pour into a suitable container. Fermentation is carried out at a temperature of 40-420Ñ, for 5-6 hours, without stirring. After expiry of time, cool the sour milk to 200C (room temperature), then stored in a refrigerator at +2 to +60Ñ.
If you have an yogurt maker read the manufacturer's instructions.
Content of one sachet: not less than 108 of living freeze-dried cells of lactic acid bacteria Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus gasseri and Lactobacillus rhamnosus, isolated in ecologically clean regions. Free of genetically modified ingredients, preservatives, dyes.
Dosage: with one sachet can be made up to 3 litres of milk.
Special storage conditions: at a temperature of +80Ñ to minus 60C.
Manufacturer: "Selur pharma" Ltd, Razgrad, 4.Dobrich St., tel./fax: +359 (84) 661548, www.selur-pharma.com.