Bacterial culture
Feature of product
1. The bacteria strain has been specially selected for its ability to survive and multiply under 5-55°C to produce great taste and delicious yogurt. Consume yogurt daily helps to top up our beneficial bacteria, maintain slightly alkaline environment in intestines, help to prevent constipation, reduce production of toxins in our body to achieve the effect of beauty and regulate body constitution, promote long lasting. Yogurt is most suitable functional food for our busy modern lifestyles.
2. Main bacteria strain
3. Using our bacterial strain to make yogurt, significant provide good quality type of bacterial strain and be able to survive the gastric (pH: 2-6) and bile acids(pH=8) to arrive alive in the intestines to have a beneficial effect on our health. Ferment carbohydrate compound (lactose, fructose...) to lactic acid by hydrolysis to deliver vitamin B complex (B1, B2, B6, B12, folic acid...) and multi-enzyme.
4. Excess intake of food energy rather than frequently burn calories through exercise result in the surplus calories are stored as fat leading to a disease state. If you replace yogurt as your breakfast and dinner, lead to shape your body and keep healthy. It is also an ideal diet style.
Make your own yogurt
There have two methods to make yogurt, choose on your preference.
1. Method of double boiler + milk powder
Prepare 2000cc milk (warm) as follow the instruction of the label of milk powder (or 400cc lukewarm water x 4 cup + milk powder x 1 cup) mix completely with 2 sachet of bacterial cultures in a double boiler. Keep it 12-16 hours until the yogurt is thick, about the consistency of pudding which can be serve immediately or place the yogurt in fridge for 1-2 hours to develop better taste.
2. Method of double boiler + fresh milk
Before you start, make sure to sterilize your inner pot. You can do this by rinsing it with boiling water. Start by pouring heated fresh milk 2000cc (warm) and stirring gently with 2 sachet of bacterial cultures. Allow the yogurt bacteria to incubate for 16-20 hours until it become curd and eventually will have a consistency like pudding which can be serve immediately or place the yogurt in fridge for 1-2 hours to have great flavor.
Caution:
If the yogurt produce large amount of gas or unpleasant smell after fermentation which mean water or milk powder had been polluted. Pour it away, it's ruined. If sour or , consistency like pudding represent an ideal fermentation.
Growth children prefer using full skim milk or fresh milk. For those are obesity should use low fat or skim milk powder or fresh milk. (Milk powder with oligo can speed up fermentation and avoid using flavour treating milk.
If you left it too long, it may have separated into yellow whey (a thin yellow liquid) and white curds. It's fine. You can either stir it back together, or just consume it which contains abundant of lactic acid, vitamin B complex and multi-enzyme).
yogurt should keep refrigerated, consume within 10 days.
If you feel stomach uncomfortable or diarrhea after consume, you can start consume 100 cc and gradually increase to 300-500cc for each consumption.
Ratio of cow's milk with bacterial culture for fermentation is every 1000ml cow's milk together with 1 sachet of bacterial culture (2g/sachet).
Flavored yogurt:
- Plain yogurt can mix with passion fruit juice, mulberry juice, oligosaccharide, honey etc. Sweeten to taste.
- fruit-flavored yogurt
Stir sliced or crushed fruit into plain yogurt as fresh fruit-flavored yogurt.
3. custard-flavored yogurt
Mix appropriate amount of milk or juice as fresh & original custard-flavored yogurt
4. Method to maintain body shape.
Breakfast: 300cc yogurt + dinner: 500cc yogurt as meal replacement
5. Pudding yogurt
Dissolve 120g jelly powder with 300cc hot water, add in 300cc DIY yogurt, and pour into molds. Keep refrigerated for 2 hours before serving.
6. Salad yogurt
Substitute salad sauce with DIY yogurt for dip or salad dressing,
7. Cheese yogurt
Put 1000cc DIY yogurt into sterilized muslin cloth & refrigerated 8h to strain the resulting yogurt to drain away the excess whey as cheese yogurt. It can season with some salt, onion, black pepper.
Activated lactic acid bacteria
Benefit of lactic acid bacteria:
synthesis vitamin
synthesis protein
stimulate immune function
improve food digestion and absorption
inhibit the growth of pathogenic bacteria
environmental factor
external bacteria
xenobiotic/drug
stress
food
weather
gastrointestinal bacteria
infection - intestinal tract infection, autoinfection
reaction of immune system
cancer
aging
physiology function
the effect of medicine
nutrition- baby's nutrient
- synthesis nutrient
Various environmental factor cause imbalance of the intestinal microflora can lead to improper function of lactic acid bacteria. Pathogens produce harmful substances; carcinogen and toxin result in difficult to passing stool, indigestion, growth retardant and poor immunity. Therefore, the idea is to replenish the supply of lactic acid bacteria to have a healthy intestinal flora. In this way, these beneficial bacteria aid inhibit harmful bacteria and can help keep body healthy.
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