Product Type: Yogurt,
Certification: GMP, ISO, Ceres,
Age Group: Adults,
Processing Type: Raw,
Flavor: Original,
Form: Solid,
Packaging: Sachet,
Brix (%): 0,
Coagulation: 0,
Fat Content (%): 3,
Color: white,
Shelf Life: 2 years,
Volume (L): 0.024,
Place of Origin: Bulgaria,
Brand Name: OEM,
Model Number: G11112,
Ingredient: Made with Non-GMO Ingredients

SKU: 0940e7f96a4c Category:

Price: $4.53 – $8.40
MOQ: 1000 Unit/Units
Packaging Details: Box with 4 foil pouches of culture, 1g each Box with 10 foil pouches of culture, 1g each Units in Masterbox – 192,Port: Varna, Bulgaria


Box with 4 foil pouches of culture, 1g each
Box with 10 foil pouches of culture, 1g each

Bifido yogurt has a selected culture of Bulgarian yoghurt enriched with a unique complex of bifidobacteria. Bifidobacteria are part of man’s natural intestinal microflora and are present in the body from an early age. They pass the gastric barrier, implant on the intestinal walls, inhibit the development of undesirable bacteria, detoxify the body and activate the immune system. Taking medication, stress and aging lead to a lowering of bifidobacteria, symptoms of dysbacteriosis, digestive problems, and the risk of other diseases. Consumption of dairy products with active bifidobacteria and lactobacilli is the ideal way to maintain the balance of intestinal microflora.

Method of preparation: The milk is boiled. Cool to 39 40 C. Add the starter from one bag, mix thoroughly until it dissolves, and pour into suitable containers. The fermented milk is allowed to ferment at 39 C for 8 10 hours without stirring. To maintain the fermentation temperature, use a yoghurt or a thick-walled pot which is placed in a warm (oven-oven at a temperature of not more than 40 C). If the ripening is done in the evening, milk will be coagulated the next morning. Runs in the refrigerator without stirring. After cooling to 10 C, the product is ready for consumption. The end product has a medium viscous structure. This is due to the useful polysaccharides produced by bifidobacteria. The quality of the finished product depends on the quality of the fresh milk you use. If unsatisfactory, try another milk. (Carefully cool in the refrigerator without stirring before consumption).

Storage of starter: The expiry date depends on the proper storage of the product. 2 years at a temperature of 0 to 10 C. 1 year at temperatures up to 20 C in a dry, dark place away from sunlight. Do not store an open sachet.

Composition: Not less than 10 in Grade 9, live cells per gram:

The strains are isolated from natural sources and are not genetically modified.

Each sachet (sachet) is enough for 1 to 5 liters of milk.