The red spots and itching disappeared without a trace.
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Delivery costs can be offset by starters.
Delivery costs are offset within 30% of the order cost.
For example, when purchasing on the website from 1000 rubles, the delivery cost of 300 rubles is offset by starters. You just need to indicate in the comments to the order which starters you would like to add to the order so that the cost of your delivery is minimal or covered completely. The higher the order amount, the greater the compensation provided by the starters. Thus, delivery can be completely free of charge.
Species composition of microflora VEG / NON-VEG CFU / gram not less than
casei VEG 10 ^ 10
paracasei VEG 10 ^ 10
rhamnosus VEG 10 ^ 10
acidophilus Not VEG 10 ^ 9
Lactis VEG 10 ^ 9
Bulgaricus VEG 10 ^ 9
gasseri VEG 10 ^ 9
salivarius VEG 10 ^ 9
plantarum VEG 10 ^ 10
reuteri VEG 10 ^ 9
johnsonii VEG 10 ^ 10
fermentum VEG 10 ^ 10
Helveticus Not VEG 10 ^ 9
I use all lactobacilli starters according to the following scheme:
I add lactobacilli starter to warm milk (vegetable or animal) and mix the mixture thoroughly.
I put the milk with the starter in a warm place for 8-12 hours, after covering it with a lid.
I determine readiness by the formed dense milk clot. I store the finished product in the refrigerator for up to 10 days.
(I take the amount of starter based on the instructions for this particular starter.)
Plant milk may not give a dense clot, but by the characteristic fermented milk smell and taste, as well as by the reduced pH level, I understand that the product has been fermented by lactobacilli and is rightfully considered probiotic.
The official instructions for fermented milk products look something like this:
1. Pour 1-5 liters of boiled or pasteurized milk (plant or animal), at a temperature of +30 ... + 45ºC, into a container;
2. Slowly add the starter, stirring the milk until it is completely dissolved;
3. Leave the milk mixture to ferment.
Milk mixture up to 1 liter should be left at a temperature of +24... +30ºC for 14-18 hours or +30...+36ºC for 8-14 hours, or +37...+45ºC for 5-8 hours. The optimum temperature is 35-43 ºC.
Milk mixture from 1 to 5 liters should be left at a temperature of +37...+45ºC for 5-11 hours. The optimum temperature is 35-43 ºC.
The fermentation process depends on the volume and properties of milk. The readiness of the product should be determined visually. After obtaining a clot, the fermentation process can be completed.
4. Cool the product in the refrigerator for at least 2 hours.
Store the finished product in the refrigerator at a temperature of +2...+8ºC for no more than three days.
Lactobacillus casei are present in the gastrointestinal tract (GIT) of healthy people. They are found on the mucous membrane of the mouth and below). The main habitat of these lactobacilli is the large intestine.
Lactobacillus casei is resistant to the acidity of gastric juice, so Lactobacillus casei often enters the intestines undamaged.
Lactobacillus casei can help in the treatment of diarrhea caused by rotavirus infection, support the immune system and help move food through the intestines.
There is evidence that Lactobacillus casei suppresses the growth of Helicobacter pylori