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Acidolakt Yoghurt culture View larger
Acidolakt Yoghurt culture

Acidolakt Yoghurt Culture

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    Zakwaska Acidolakt acidifies probiotic yogurt, rich in strains of the lactobacillus acidophilus family, which are well acclimatized in the intestines. The yogurt obtained from these cultures is also known as acidophilic milk.

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    Zakwaska Acidolakt acidifies probiotic yogurt, rich in strains of the lactobacillus acidophilus family, which are well acclimatized in the intestines. The yogurt obtained from these cultures is also known as acidophilic milk. Due to its properties, this strain is a frequent component of protective products used during and after antibiotic therapy, taken from the first day of taking medication.

    Bacteria contained in the product have the ability to counteract unfavorable putrefactive and pathogenic bacteria by creating an unfavorable environment for them. Acidophilic milk can be used with drugs and food products.

    INGREDIENTS:

    Maltodextrin, freeze-dried strains of bacteria: Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus delbrueckii ssp. Bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis (2 strains).

    MANUFACTURER:

    Made in Ukraine by OOO VIVO-AKTIV for

    Gama-Tech, Al. Jerozolimskie 31 m 14, 00-508 Warszawa

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    Store at +2 to +8 °C

    Each vial is intended for acidification of 1 to 3 L of milk.

    Boil 1-3 L of milk and let it cool down to +37-43 °C.

    Add the contents of the vial to the milk and mix thoroughly.
    Cover the dish with milk thoroughly, cover with a blanket and set aside in a warm place for approx. 8-10 hours.
    After this time, put the dish in the fridge and wait a few hours - the yoghurt will thicken additionally.
    Consume it for up to 5 days. You can inoculate the milk with the obtained yoghurt 2-3 times more, using 4 large spoons of yoghurt per 2 liters of milk.

    NET WEIGHT:

    1 vial = 0,5g

    Box contains 2 vials

    NUTRITION INFORMATION:

    Nutritional value in 100g of the finished product after preparation according to the instructions, based on milk with 2% fat.

    Energy: 242kJ / 58kcal

    Total fat: 2,0g
    of which saturated: 1,4g

    Total carbohydrate: 5,9g
    of which sugars: 5,6g

    Protein: 4,0g

    Salt: 0,13g

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