Do you wonder what makes yogurt? How
does milk form/ferment to yogurt? Don't
overstress your thinking faculty, we've got
the solution here.. We supply in unit and in
bulk, also for yoghurt production company
too. Here is Yoflex LACTIC YOGHURT
CULTURE Yoghurt also spelled yogurt,
yogourt or yoghourt is a food produce by
bacterial fermentation of milk. The bacteria
used to make yogurt is known as
YOGHURT CULTURE. The function of culture
is to ferment lactose (milk sugar) to
produce lactic acid. The increase in lactic
acid decreases PH and causes milk to clot
or form soft gel. There are different types
of Yoghurt culture we have (depending on
their function) • Lactobacillus bulgaricus •
Streptococcus thermophilus •
Lactobacillus acidophilus • Lactobacillus
subsp casei • Bifido Bacteria. But the most
widely used are:. • Lactobacillus bulgaricus
which means "Medium heat loving" •
Streptococcus thermophilus which means
"High heat loving". Some of the major ones
we have in stock are code; 381, 811, 1.0
(harmony). Functions are; 381 - it makes
your yogurt bring out sour taste. 811 - it
makes the yoghurt taste plain with sour
taste. 1.0 - its the combination of 381 &
811, creamy and normal sour taste. •• A
sachet can produce 1750 litres of yoghurt.
•••••• If you are interested, we can
supply or help you send to any location
you are, at a low price. Each sachet cost
#6000 buy a pack containing 10PCS and
get 1k discount. Call/whatsapp us on
07038361326 or message us on our
page; "KaptainChef" to place your order.

we are still open for business

we still have more in stock

New stock is available... Don't snooze. Order for your yoghurt lactic culture, thermometer, flavors, preservatives, emulsifiers, concentrates etc..
WhatsApp us 07038361326

we got over 80% of our clients from nairaland, you can be one of them too, we appreciate you for doing business with us even without knowing us from Adam.
we are still so very much in the business, we look forward to more supplies of yoghurt materials i.e yoghurt lactic culture, flavors, preservatives, thermometer etc.

we now have new stocks, come and have the best Lactic culture, 24 hours preserved (freezed)