Ferment bacterial Vivo of Bifivit in bottles on 0.5 g 4 pieces

Bifivit - ferment for house preparation of dairy drink.

Bifivit the most popular and the product loved by children. It is applied to feeding of children of 6 months and is more senior. From the bifivit most often begin to enter fermented milk products into the child's diet.

its high efficiency in treatment and prevention of various diseases, especially digestive tract, a staphylococcal infection, allergies, respiratory diseases, exchange and immune disturbances, etc. Restores healthy intestinal microflora in dysbacterioses and disbioza, promoting preservation, strengthening and health recovery.

Friendly to the person of a bacterium, being a part of the bifivit, actively breed in milk, forming dense dairy drink with pleasant soft taste and gentle consistence. Useful properties are caused by the high content of cells of useful microflora (bifidobacteria, lactobacilli, propionate bacteria, lactococci) and their useful metabolites (polysaccharides, vitamins, fatty acids, enzymes, etc.)

Active components

Bifidobacterium

• Carry out physiological protection of an intestinal barrier against penetration of microbes and toxins in internal environment of an organism;
• have high antagonistic activity in relation to pathogenic and conditionally pathogenic microorganisms;
• due to production of organic fatty acids participate in utilization of food substrates and activization of pristenochny digestion;
• synthesize amino acids and proteins, vitamin K, pantothenic acid, group B vitamins: B1 – thiamine, B2 – Riboflavinum, B3 – niacin, Vs – folic acid, B6 – a pyridoxine;
• promote strengthening of processes of absorption through walls of intestines of calcium ions, iron, vitamin D;

Lactobacillus

• in the course of activity enter difficult interaction with other microorganisms therefore putrifactive and pyogenic conditionally pathogenic microorganisms, first of all proteas and also causative agents of acute intestinal infections are suppressed;
• in the course of normal metabolism they are capable to form lactic acid, hydrogen peroxide, to produce lysozyme, other substances with antibiotic activity: reuterin, plantaritsin, laktotsidin, lactolin;
• in a stomach and a small intestine of a lactobacillus in cooperation with an organism of the owner are the main microbiological link of forming of kolonizatsionny resistance. have high antagonistic activity in relation to pathogenic and conditionally pathogenic microorganisms;

Propionate bacteria

• Atimuliruyut growth bifidoflor, synthesize a wide range of the antibacterial components active concerning enterobakteriya, putrefactive bacteria, mushrooms;
• actively participate in fermentation of carbohydrates, at the same time propionic and acetic acids which interfere with reproduction of pathogenic microorganisms collect;
• promote development and digestion of vitamins, especially B12.

This way is suitable

for preparation of all ferments of VIVO except Kefir. All ware which will contact to milk has to be clean. It should be scalded boiled water. to you it is required by

For preparation to p:

• Ferment (1 bottle it is possible to skvasit from 1 to 3 liters of milk).
• Milk (cow, goat, almond or soy).
• Usual pan and a big towel or a blanket, either the yogurt maker of any model, or the multicooker with the "yoghurt" or "40 °C" mode.

Prepare milk

If you use home-made (crude) milk or pasteurized milk – before use it should be boiled. Ultra heat-treated milk does not demand boiling. Milk should not be too cold (not more cold than room temperature) and not too hot.

Bring ferment

Make sure that milk is not hotter (no more than +42 °C). Fill a bottle with ferment milk approximately on a half, close it a cap, shake up before full dissolution of ferment. Pour in the dissolved ferment in milk, carefully mix.

for souring (in a pan)

you can pour mix in ware for souring (to bank, a container...) or to ferment directly in a pan. Carefully wrap the container with mix in a big towel or a blanket to keep heat. Leave mix to be fermented in the warm place without streams of cold air. Time of souring of 6-8 hours or on all night long. Soy and almond milk demands more time for fermentation.

Souring in the multicooker

can be Fermented directly in a multicooker bowl, or in the portion jars placed in the multicooker bowl filled with water.

Set the mode of preparation "yogurt" or +40 °C, preparation time of 8 hours. Soy and almond milk demands more time for souring.

for souring (for the yogurt maker)

Pour milk mix with ferment in the yogurt maker. If your yogurt maker has a possibility of the choice of temperature – use the yogurt mode or 36 °C – 40 °C. If the yogurt maker has no choice of the mode of preparation – just turn on it according to the instruction. Time of souring of 6-8 hours or on all night long. Soy and almond milk demands more time for souring.

Check readiness

After time of souring be convinced that the product became dense. If is not present – continue fermentation 1-2 more hours and check again.

Cooling, maturing, storage

in the fridge. The full taste reveals in the course of maturing in the fridge within a day, but you can use a product at once after cooling. A period of storage of ready yogurt – up to 5 days. If desired you can add fruit, nuts, honey, flakes or sugar just before the use. Enjoy your meal!

All ferments of VIVO can be perezakvashivat. The essence of a method is that at preparation instead of ferment from a bottle the made earlier fermented milk product at the rate of 3 tablespoons on 1 liter of milk is used. For resouring only that fermented milk product which was made on ferment from a bottle can be used. The product prepared by a resouring method is intended for consumption and cannot be perezakvashen repeatedly.

• For resouring within 5 days. It is extremely important to li to provide
• that foreign bacteria did not get to a product for resouring.
• If you use the yogurt maker - it is possible to leave one jar for resouring.
If you prepare
• in bank or a pan - right after preparation postpone a part of a product in the separate capacity which is previously scalded by boiled water.

Choice of milk

directly depends On quality of milk taste and consistence of a ready-made product. We recommend to use only quality milk.

Structure

• Acetobacter aceti;
• Bifidobacterium bifidum;
• Bifidobacterium adolescentics;
• Bifidobacterium longum;
• Bifidobacterium animalis;
• Lactococcus lactis subsp. cremoris;
• Lactococcus lactis subsp. diacetylactis;
• Propionibacterium freudenreichii.

.

For adults and children of 6 months.

Storage conditions

In the fridge (at a temperature from +2 °C to +8 °C) - 12 months of date of production in hermetically closed packing.

Dry ferment in an open bottle is not subject to storage.