Probiotic Yogurt Culture - ABT-1
ABT - 1 50U probiotic yogurt culture
This culture produces a probiotic yogurt with a tangy flavour and high viscosity.
This is a freeze-dried culture best stored at -18ºC.
G.M.O free.
USAGE LEVELS:
50 DCU will inoculate 250 litres of milk.
DIRECTIONS FOR USE: Heat milk to 90C and hold for 5 minutes to denature the whey proteins. Cool to 43C and add required amount of culture. Incubate in yogurt maker.
COMPOSITION:
Bifidobacterium lactis
Lactobacillius acidophilus
Streptococcus thermophilus
How to divide a culture and make yogurt
GMO Status:
This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the
Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.
Allergens List for ABT-1
|
Allergen |
Yes |
No |
|
Cereals Containing Gluten |
X |
|
|
Eggs |
X |
|
|
Fish |
X |
|
|
Peanuts |
X |
|
|
Soybeans |
X |
|
|
Milk (Including Lactose) |
X |
|
|
Nuts |
X |
|
|
Celery |
X |
|
|
Mustard |
X |
|
|
Sesame |
X |
|
|
Sulphur Dioxide and Sulphites (10mg / kg) |
X |
|
|
Crustaceans And Shellfish |
X |
|
|
Molluscs |
X |
|
|
Lupins |
X |
