The starter cultures are microbiological cultures which are used in initiating fermentation in a variety of processes, including those for production of various fermented dairy products, such as cheese, yogurt, etc., and the production of other foods, such as bread, sausage, pickles and sauerkraut.
The starter for production of Bulgarian yoghurt is a symbiotic combination of L. bulgaricus and S. thermophilus, which were isolated from home-made yoghurts. It ensures optimal fermentation of milk at home and supports the development of the typical taste, flavour and texture of this authentic Bulgarian product.
Starter for production of home-made probiotic yoghurt is a combination of specially selected strains of bacteria with proven probiotic properties, which have been naturally isolated from natural sources in Bulgaria and human isolates. The probiotic lactic acid micro-organisms support the functions of the gastrointestinal tract and stimulate the immune system, thus maintaining the human body healthy. Contains L. bulgaricus, S. thermophilus and L. rhamnosus.