Thermophilic Yogurt Starter Culture

Homemade yogurt pib kab lis kev cai HYC01 Specification

Nqe lus piav qhia: Cov khoom no muaj xws li Streptococcus thermophilus thiab Lactobacillus bulgaricus. Muab cov khoom qis viscosity, du thiab muag heev cov tsoos yogurt saj.

Daim ntawv thov: Yogurt, fermented mis nyuj thiab lactobacillus dej haus, thiab lwm yam.

Kev qhia: Sprinkle lub oob khab rau hauv cov mis nyuj sib xyaw ua ke nyob rau hauv aseptic tej yam kev mob thiab sib tov zoo los xyuas kom meej Leavening tus neeg saib xyuas tusyees dispersed.

Kev cai probiotics hmoov blends rau tsev ua yogurt:

Lactobacillus plantarum (HH-LP56), 500b cfu/g

Lactobacillus casei (HH-LC39), 300b cfu/g

Lactobacillus johnsonii (LBJ 456), 200b cfu/g (5 patents, trial data)

Lactobacillus acidophilus (HH-LA26), 200b cfu/g

Lactobacillus Bulgaricus (HH-LB57), 50b cfu/g

Bifidobacterium lactis (HH-BA68), 500b cfu/g

Bifidobacterium bifidum (HH-BB27), 100b cfu/g

Streptococcus thermophilus (HH-ST08), 200b cfu/g

Ntim:

1g / sachet, 10 sachets per bag.

Pom zoo noj ntau npaum

1 grams ua 1 liter yogurt.

Cov khoom xyaw

Lactobacillus Bulgaricus HH-LB57, Streptococcus thermophilus HH-ST08, Lactobacillus acidophilus HH-LA26, Bifidobacterium lactis HH-BA68, Lactobacillus rhamnosus HH-LR76, Maltodextrin.

Tag nrho cov kab mob muaj sia nyob / Potency:10 billion cfu/sachet

Cov kauj ruam thov:

1.Disinfect lub puab thiab puab hau ntawm lub tshuab yogurt nrog boiling dej.

2. Ncuav 500ML mus rau 1000ML cov mis nyuj ntshiab, ntxiv ib lub pob ntawm hmoov, do tusyees.

3. Muab cov liner tso rau hauv lub tshuab yogurt thiab lub zog rau 8 mus rau 10 teev.

YUAV TSUM TAU

Cia ntawm qhov zoo kaw, txee lub neej 18 lub hlis.

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