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Bifivit Yoghurt culture

PROBIO Yoghurt Culture

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    Zakwaska PROBIO YOGURT (formerly Simbilakt) has the largest number of bacterial cultures of all offered sourdoughs. The starter was designed to enhance the symbiotic effects of cultures. Specially selected proportions of lactobacteria and bifidobacteria, as well as the increased number of cultures in the starter, distinguish PROBIO YOGHURT.

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    Zakwaska PROBIO YOGURT (formerly Simbilakt) has the largest number of bacterial cultures of all offered sourdoughs. The starter was designed to enhance the symbiotic effects of cultures. Specially selected proportions of lactobacteria and bifidobacteria, as well as the increased number of cultures in the starter, distinguish PROBIO YOGHURT.

    The yoghurt obtained contains a high concentration of active bacterial cultures. The flora contained in the product adversely affects pathogenic bacteria and fungi, producing a high concentration of lactic acid and natural substances that antagonize pathogens.

    INGREDIENTS:

    Maltodextrin, freeze-dried strains of bacteria: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus (2 strains), Bifidobacterium lactis (2 strains), Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium infantis.

    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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