Bio Yogurt starter byGENESIS LABORATORIES ,probiotic -3boxes30 sachets 30gr

Description

Bulgarian Starter Culture for Bio Yogurt-home made natural, organic -  3 boxes super offer 30 sachets 30 gr over 150 liters
The
Starter Culture for Bio Yogurt contains a selected cultures for making Bulgarian yogurt, enriched with unique type of Bifidobacteries.
The Bifidobacteries are part of the natural microfloral environment of the human intestinal tract and are present in newly born babies. Passing through the stomach barrier, they attach to the walls of the small intestine and work against unwanted bacteria, detoxifying the body and boosting the immune system. In some old people, and after going through long medications and stress, certain symptoms of microbial imbalances and lower levels of Bifidobacteries, might lead to dysbacteriosis, digestive tract problems and increased risk of exposure to other diseases. Consuming dairy products containing Bifidobacteries and Lactobacillus is the perfect way of maintaining a healthy microflora balance in the digestive tract.
The quality of the final product depends on the fresh milk used as a source. If the results are not satisfactory – use another brand of milk.
The final product could be used as a starter culture for multiple times. Add 1 or 2 table spoons in 1 Liter boiled and cooled down milk, as described on the package. The fermentation time in this case is 2 to 3 hours shorter.
Storage:
Keep it in temperatures between 0
0
and 10
0
С.
3 Boxes
Each box contains 10 foil-packets of culture,
1 gram each - for min 1 liter and max 5 liters
Do not store back open foil-packets.
Ingredients:
No less than 1x10
9
living cells per gram
Lactobacillus bulgaricus
Streptococcus thermophilus
Bifidobacterium bifidum
Bifidobacterium infantis
Bifidobacterium longum
Bifidobacterium breve
Bifidobacterium adolescentis
Manufacturer:
GENESIS LABORATORIES LLC
Homeland of  yogurt is Bulgaria
It was there , the Bulgarian bacillus was discovered, which has unique properties. Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. At the same time it develops during fermentation a number of vitamins, amino acids, trace elements and biologically active substances.
Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact many people do).
What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there’s more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment.
Benefits of home milk products
1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars (mostly yogurt-store incorporate these ingredients).
2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh).
3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products (yogurt in the shop at best, contains 10 million living organisms, and home 1 billion in 1 cm 3 of the product).
All home made dairy products can be used as a children's foods, it is very useful and safe.
So how can you prepare Bulgarian yogurt abroad? The answer is simple – use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of yogurt, similar to the one our grandmothers used to make, guaranteed.
Preparation steps:
1.
Boil the raw milk. (1 to 5 liters).
2.
Keep it hot for 30 min.
3.
Cool it down to
37
0
С-39
0
С.
4.
Add the starter culture( 1 foil packet -1 gram) and stir well.
5.
Allow it stand for 8-10 hours by still
keeping the temperature of
37-39°C. (put in thermos or use yogurt maker).
6.
Put in the refrigerator until cooled down to 10
0
С without stirring.
In case you use yoghurt maker follow the applied instructions.
Consume in the the next 2-3 days(72 hours)
Recommended Daily Allowance:
No limits in the consumption. Suitable for adults and children over one year of age.
Storage conditions:
Keep in a cool place in the refrigerator.
DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS
Recommended by the Bulgarian Society of Gastroenterology.
„Lactobacillus bulgaricus was the lactic acid starter species with the best Probiotic characteristics among the starter species tested”.
C.G. Vinderola, J.A. Reinheimer – Food Research Int. (2003)
Biological and healthy features of Bulgarian yoghurt
Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity.
Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of
yogurt. These bacteria cause profound changes in the milk content and synthesize substances which positively influence the human organism
After ingestion, the yoghurt enters the stomach where the microorganisms are exposed to the stressing influence of the hydrochloric acid and pepsin if the gastric juice. The high protein content of the milk acts as a buffer and prevents the yoghurt microorganisms from the impact of hydrochloric acid. Furthermore,
L. bulgaricus
and
S. thermophilus
are resistant to acids and consequently significant portion of the bacteria pass to the lower divisions of the gastrointestinal tract. The uptake of large amounts of beneficial lactic acid bacteria has a strong influence on the intestinal microflora. Many of the pathogenic microorganisms in the intestine are not able to adhere and therefore are excreted from the human organism. Additionally, consumption of Bulgarian yoghurt changes the environment in the intestine in a way that it suppresses the development of pathogenic microorganisms and stimulates the synthesis of mucins, which enhances the physical resistance of the intestine.
Bulgarian yoghurt also stimulates the immune system of the entire human body. It leads to increase of the amount of lymphocytes, killer cells, cytokines and enhanced synthesis of gamma-interferon, which blocks the multiplication of viruses.
Bulgarian yoghurt is irreplaceable source of biologically accessible calcium for the human organism. It is estimated that yoghurt delivers 75 % of the calcium needed daily by the population of Western Europe and North America. The calcium contained in yoghurt binds the bile acids and prevents the mucose membrane from irritation. Low pH of the milk ionizes the calcium. Ca2+ ions bind to a specific milk protein – calmodulin – and in this way calcium is absorbed in the intestine. Moreover, the calcium in Bulgarian yoghurt protects the human organism from intestinal diseases.
Bulgarian yoghurt contains large amounts of live and metabolically active cells
L. bulgaricus
and
S. thermophilus
. These lactic acid bacteria degrade about 30 % of the lactose during the fermentation which facilitates the lactose assimilation. In addition, the lactose facilitates the absorption of calcium in the intestine. Experiments indicate that Bulgarian yoghurt is much more efficient remedy for lactose digestion deficiency than fermented milks containing
Bifidobacteriae
and
L. acidophilus.
There is a tight correlation between the amount of biologically accessible calcium taken up with the food and the blood pressure. Therefore consumption of Bulgarian yoghurt is also recommended for individuals suffering form high blood pressure.
Besides its remarkable biological qualities Bulgarian yoghurt possesses a high nutritional value. The lactic acid improves the peristaltic of the duodenum, small and large intestine. Bulgarian yoghurt is easier to digest compare to fresh milk and contains increased concentrations of free amino acids.
Bulgarian yoghurt is a unique and powerful biological tool for strengthening the human health.
SHIPPED DIRECTLY FROM EUROPE - BG
Shipping & Handing
All items will be checked before packing. All items are new and of high quality. Item will be shipped within 2 business days upon receipt of payment, excluding weekends and public holidays. Delivery time is about 5-28 business days and it may take up to 4 weeks to Australia and South American countries due to strict custom inspection.
We ship worldwide.
Shipping fee include packing, warehouse, distribution, order handling and processing costs. We offer combined shipping discount on Shipping & Handling. Item will be shipped to winning Buyers from Bulgarian Post. Please note that some countries will have custom duty or tax for certain items. It is the buyer's responsibility to pay all endued custom duty or tax. Delivery time is approx. 5-20 business days to most destinations:
8-14 business days to UK
5-10 business days to Germany
10-25 business days to USA/ Canada
10-15 business days to Australia
5-14 business days to Europe
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