Natural Starting cultures
|10 g (for 2 l) contain 1 x 10¹¹ Lactobacillus bulgaricus and Streptococcus thermophilus. The product is dry and is obtained through a new technology that enables its preservation at a room temperature in contrast to other suchlike products which must be preserved in freezers. The production biotechnology is like the natural process where Lactobacillus bulgaricus is preserved and reproduced in the natural climatic conditions of the geographic region. The yoghurt made of this yeast has the taste of the original Bulgarian yoghurt. According to Codex Alimentaris Standard from 2003 of the World Food Organization the original Bulgarian yoghurt must contain a lot of live cells of Lactobacillus bulgaricus and Streptococcus thermophilus, it must have a specific scent and taste, consistency and certain biological properties.
DIRECTIONS FOR USE:
It does not contain any preservatives and genetically manipulated microorganisms.
Natural Starting cultures – Make your own Bulgarian Yogurt