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Bifivit Yoghurt culture

Entero Yoghurt Culture

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    A distinctive and characteristic feature of the yoghurt obtained from Enteroco Yogurt is the content of Enterocooccus faecium bacteria, which is characteristic of the normal intestinal biocenosis of long-lived centenarians in Abkhazia.

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    A distinctive and characteristic feature of the yoghurt obtained from Enteroco Yogurt is the content of Enterocooccus faecium bacteria, which is characteristic of the normal intestinal biocenosis of long-lived centenarians in Abkhazia.

    This strain is one of the main components of the microflora of Caucasian sour dairy products - maconi yoghurts and suluguni cheeses. The bacteria contained in the product have the ability to counteract unfavorable putrid and pathogenic bacteria by creating an unfavorable environment for Candida yeasts and staphylococci.

    Due to the selection of bacterial cultures, yogurt obtained from Starters ENTERO YOGURT is especially recommended for the elderly, seniors, adults, both healthy and those after infections. The yoghurt obtained from Zakwaska can be part of a balanced diet and it is worth including it in our menu.

    INGREDIENTS:

    Maltodextrin, freeze-dried strains of bacteria: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Enterococcus faecium.

    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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