YOGHURT L+ Vital-Ferment

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No minimum order requirement.

Tell us about your market for this product and let us work with you so you can succeed in your area. egon@danlac.com

Following is how this is handled by the end customer.

1 sachet BIONIC Yoghurt L+ Vital-Ferment Approx 5 gram.
1 litre milk (raw, grade-A, whole milk, skimmed
milk, milk prepared from milk powder, UHT (Ultra High Temperature) Milk, Soya or rice drinks).
 To improve consistency if necessary, add instant skim milk powder.
 a yoghurt maker or blanket to keep temperature.
 a milk thermometer - optional.

Ingredients and Equipment:

Bring 1 liter milk (see ?ingredients?) close to the boiling
point (85?90°C) to eliminate possible contamination by foreign microorganisms; this also applies if milk powder is added
(max. 2 Teespoons to intensify firmness). With UHT milk
heating is not required. Cool the milk to 42°C. Add 1 sachet Yoghurt L+
Vital-Ferment to the cooled milk and stir until the ferment has dissolved thoroughly. Pour the inoculated milk into the glass jars of the yoghurt maker and close.

Definition:

Yoghurt Mild is a fermented milk product,which is produced by fermenting milk with special lactic acid bacteria.

Historical background:

Yoghurt Mild is a modern product made from nutritional, physiologically valuable starter cultures. Its mildness particularly takes into
account present-day taste trends.

The nutritional, physiological value of Yoghurt Mild is based upon its high percentage of L(+) lactic acid.

Bionic Yoghurt L+ Vital-Ferment
contains freeze-dried lactic acid bacteria:

Streptococcus (Sc.) thermophilus,
Lactobacillus (Lb.) acidophilus,
Bifidobacteria (Bf.) species,
and glucose

Bionic Yoghurt L+ Vital-Ferment can be stored in the refrigerator (4?6°C) at least 12 months. Information about Yoghurt Mild
Ferment the first batch in the yoghurt maker at 42°C for 6?8 hours.

Soya milk can also be used for making Yoghurt Mild. In this
case, however, other fermentation times are to be observed:
Without addition of sugar: Inoculation of 1 liter milk, fermentation approx. 10 h. With addition of sugar: Inoculation of 1l milk,
fermentation approx. 5 h.

Rice milk can also be fermented. However, the product will
not have the consistency of yoghurt; the resulting product is
a fermented drink.
Inoculation of 1 l milk, fermentation approx. 10?12 h.

Save 4 tablespoons from each batch to inoculate the next litre
of milk instead of using a new ferment. This procedure
can be repeated up to 14 times. Ripening time of all subsequent
batches: 4?6 hours.

Yoghurt Mild can be stored in the refrigerator
approx. 1 week. Lactic acid produced by lactic
acid bacteria has a preserving effect.

If problems should arise during Yoghurt production, please
consult our tips which we will provide