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VITALAKT Yoghurt culture View larger
VITALAKT Yoghurt culture

VITALAKT Yoghurt Culture

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    Of all the Zakwaska offered, Vitalakt is characterized by the greatest variety of bacterial cultures. The starter contains lactobacteria, bifidobacteria, lactobacilli and kefir grain microflora. Vitalakt was developed for physically active people with increased physical effort, children (from +1 years of age) or adolescents.

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    Of all the Zakwaska offered, Vitalakt is characterized by the greatest variety of bacterial cultures. The starter contains lactobacteria, bifidobacteria, lactobacilli and kefir grain microflora. Vitalakt was developed for physically active people with increased physical effort, children (from +1 years of age) or adolescents.

    Adults (especially women and seniors) can also successfully use it. The bacterial cultures contained in Vitalakt acidify yogurt with a delicate, slightly sour taste. The natural products of the metabolism of these cultures are amino acids such as tryptophan or cystine, polyunsaturated fatty acids, vitamins and microelements.

    INGREDIENTS:

    Maltodextrin, freeze-dried strains of bacteria: Streptococcus  thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus  acidophilus, Bifidobacterium lactis (2 strains), mikroflora ziaren kefirowych, 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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