Type 1: Plain yoghurt starter cultures

       Ingredients: Streptococcus thermophilus
                               Lactobacillus bulgarius

Characters of the prepared yoghurt: Plain yoghurt, middle-high curd structure, high viscosity, no industrial additives

Type 2: Kids care yoghurt starter cultures

Ingredients:

Streptococcus thermophilus

Lactobacillus bulgarius

Lactobacillus acidophilus

Bifidobacterium bifidum

Bifidobacterium infantis

Characters of the prepared yoghurt: Plain yoghurt, middle curd structure, high viscosity, no industrial additives

Type 3: Probiotic yorghurt starter cultures

Streptococcus thermophilus

Lactobacillus bulgarius

Lactobacillus acidophilus

Lactobacillus plantarum

Lactobacillus reuteri

Bifidobacterium lactis

Characters of the prepared yoghurt: Plain yoghurt, high curt structure, high viscosity, no industrial additives

Package Specfication: 1g/ Strip, 10 strips/ bag

Storage condition: In well closed tight and cool condition, 18 months of  shelf life

Application:

1. 1g/strip for 1 liter yoghurt preparation

2. Oral probiotic powder for direct administration, 1g/trip per day

3. Mates for drinks, juices, milk ect.

Preparation Steps for making yoghurt:

1. Pour the 1g starter culture into 1 liter pure milk, stir well and evently.

2. Put the bowl into the electronic yohurt maker for fermentation for 6-10 hours

3 Take the bowl out of the yoghurt maker, it is already the fresh yoghurt, add some other fruit, hoeny, sugar as you like for dlicious yoghurt, as well as for yoghurt salad, yoghurt juice drink, ect.