Our starter culture for domestic use are made of selected Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus in NSF-certified GMP workshop, formulated with highly active freeze dried probiotics powder and other dietary ingredients. It is good for family and industry to make yoghurt, pickled vegetable and enzyme with good quality.
Category | Type | Properties |
Yoghurt starter culture | Classical | Classical lactic lactobacillus and streptococcus，regular drinking yoghurt can help promote digest and intestinal peristalsis、relieve constipation. |
Bifidogenic factors | Rich bifidogenic factors——FOS，XOS，Isomaltose Hypgather etc., can promote probiotics to breed. |
Bifidobacterium | Rich bifidobacterium, Raise nutritional value of homemade yoghurt. |
Probiotics | Rich various live probiotics, Enrich our intestinal flora |
Special | No sugar：composed by nature Mogroside、stevioside and probiotics，no Sugar Added. Suitable for those levels who need to control blood sugar. Adolescence type：including our special Bifidobacterium adolescence BAC30 and Bifidobacterium longum BL21. |
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Advantage:
1. Powerful strains resource base, over thousands of clear features strains;
2. Possess patent strains, rich and activate probiotics enhance the nutrition values of handmade yoghurt, pickles and enzyme;
3. Exclusive biological protective technology extended shelf-life;
4. No artificial colors and chemical preservatives, the yoghurt are natural and safe;
5. The yoghurt are flexible and convenient to enjoy, and it contains high living bacterium;
Operating guide:
1. Sterilize and clean tools with hot boiled water;
2. Add sugar (recommended mass scale of 6%) in pure or fresh milk, then add starter culture;
3. Stir about 3 minutes until fully dissolved;
4. Pour the dissolved solution into yogurt maker container, then ferment for 6-8 hours.
Package and storage:
1. Package specification: 1g/bag, ferment 1L milk per bag;
2. Storage: Sealed stored below -18°C refrigerator.