Do you wonder what makes yogurt? How does milk form/ferment to yogurt? Want Creamy and thick yoghurt? Mild and smooth taste yoghurt?
Don't overstress yourself, we've got the solution here.. We supply in units and in bulk, we also supply for yoghurt production companies 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 without sour taste.
1.0 - its the combination of 381 &
811, creamy and normal sour taste. ••

A sachet can produce 1500 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 #6,000
buy a pack containing 10PCS and
get 1k discount.
Call/ message 07038361326 or message us on our facebook page; "KaptainChef" to place your
order and for more enquiries.

we are still open for biz

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)

We are still in Biz, new stocks