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    Lactic acid bacteria Lactobacillus acidophilus, Narum Yoghurt Narine

Lactic acid bacteria Lactobacillus acidophilus, Narum Yoghurt Narine

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Lactic acid bacteria Lactobacillus acidophilus, Narum Yoghurt Narine

Narum Yoghurt Narine, Lactic acid bacteria Lactobacillus acidophilus 5 pcs

Narum Joghurt Narine - starter cultures based on Narine

Yoghurt Narine is a fermented milk product using lactic acid bacteria Lactobacillus acidophilus Er-2 strain 317/402 Narine. As a result of lactic acid fermentation, milk proteins are changed (broken down into smaller chains).

Composition:
One sachet contains 1 unit of dry ferment to produce 1 liter of dairy product from 1 liter of milk. One sachet contains at least 10 x 108 CFU* of live bacteria. *CFU - Colony Forming Unit - A unit for producing bacterial colonies.

Preparation:

  1. Clean and sterile dishes are an important condition for preparing a high-quality product. You need to scald/sterilize all the dishes for making dairy product with boiling water (e.g. using an evaporator) or brew in the oven.
  2. Then boil 1 liter of milk for a few minutes and then let it cool to 38-42° C.
  3. Dissolve the contents of one sachet in 50 ml of warm water or milk (34-35° C) and then add it to the remaining milk, then stir the milk well.
  4. Maturation can occur in two different ways:
    • If you are using a yoghurt maker, pour the product into the yoghurt containers and let it mature for 5-6 hours. After this time, remove the yoghurt cups/jars from the yoghurt maker and place them in the refrigerator. Once cooled, the product is ready.
    • Without a yogurt maker: Pour the mixture of milk and ferment powder into a jar (1 liter) and ensure that a constant temperature of 38-42° C can be maintained over the ripening period (6-7 hours) (e.g. wrapped in a thick towel, blanket, etc.). After this time has elapsed, place the jar in the refrigerator. The product is ready after cooling.

Attention:
Protect the product from overheating above 42° C, pay attention to the heating temperature of the yoghurt maker!

Storage conditions:
Store in a dry, dark and cool place at a temperature not exceeding + 8° C, out of reach of children. It can be stored at room temperature during transportation. The packaging technology and a special manufacturing process guarantee the viability of probiotic bacteria and their appropriate dosage during transportation outside refrigeration conditions.

Description

Product code: Lactic acid bacteria Lactobacillus acidophilus, Narum Yoghurt Narine
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Lactic acid bacteria Lactobacillus acidophilus, Narum Yoghurt Narine