Prostikvasha Mechnikovskaya 4%

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   The lapper milk is a fermented milk product prepared by fermentation of the whole or skimmed milk using pure cultures of the lactic acid streptococci. It facilitates the  metabolic activity, digestion and reinforcement of the nervous system. The lapper milk has delectable flavor and gentle curd of the adequately dense consistency. The Mechnikov lapper milk is manufactured with the use of two microorganisms: lactic acid streptococcus and  Lactobacillus bulgaricus. The Mechnikov lapper milk differs from the common lapper milk by the more implicit antibacterial qualities that boost the immunity.
      
Prostokvasha Mechnikovskaya 4%  250 g, 350 g

Specs TU 9222-388-00419785-05
Content: whole milk, skimmed milk, cream, based on use of the bacteriological concentrate of thermophilic lactic acid streptococcus and Lactobacillus bulgaricus.
Lactic acid microorganism count: at least 1.0 х 107 CFU/g.
Nutrition value of 100 g of the product: fat – 4.0; protein – 2.6; carbohydrates – 4.2.
Energy value (caloric content) of 100 g of the product: 63 kcal.
Storage conditions: to be kept at the temperature of (4±2)°С.
Best before end of  14 days
Shelf life once opened: to be consumed within a day.
Net weight: 350 g.
Gross weight: 550 g.
Whey separation of 3% maximum of one size of the product is admissible.  


Prostokvasha Mechnikovskaya 4%  125 g

Specs TU 9222-388-00419785-05
Content: whole milk, skimmed milk, cream, based on use of the bacteriological concentrate of thermophilic lactic acid streptococcus and Lactobacillus bulgaricus.
Lactic acid microorganism count: at least 1.0 х 107 CFU/g.
Nutrition value of 100 g of the product: fat – 4.0; protein – 2.6; carbohydrates – 4.2.
Energy value (caloric content) of 100 g of the product: 63 kcal.
Storage conditions: to be kept at the temperature of (4±2)°С.
Best before end of  14 days 
Shelf life once opened: to be consumed within a day.
Net weight: 125 g.
Gross weight: 130 g.
Whey separation of 3% maximum of one size of the product is admissible. 


More details about the incubation method

   The classical MODERATE incubation (fermentation temperature of 20…43°С) method of production allows retaining all useful qualities of the products.   With the incubation method the mixture is preliminarily filled into the individual jars where the product fermentation, maturing and cooling take place.
 
Special conditions and requirements:
 
• always fresh selected milk
• to preserve all live and health benefits, the additional thermal treatment is never used
• exclusive sanitary-hygienic requirements
 
   The temperature conditions of processing save the abundant microflora of the products.