Bifikid

BIFIKID is a milk starter culture for homemade preparation of fermented milk drink.

BIFIKID is a popular product loved by children. It can be consumed by children from the age of 2. BIFIKID is generally used to introduce fermented milk products into children's diets.

BIFIKID restores a healthy intestinal microflora in cases of dysbacteriosis and dysbiosis, contributing to the preservation, strengthening, and restoration of health.

The beneficial bacteria that make up this children's yogurt actively reproduce in milk, forming a thick fermented milk drink with a pleasantly mild flavor and soft consistency. The yogurt's properties are determined by the high content of useful microflora cells (bifidobacterium, lactobacilli, and lactococci) and their useful metabolites (polysaccharides, vitamins, fatty acids, enzymes, etc.)

BIFIKID includes bifidobacterium, lactobacilli of various species and strains. These bacteria have the following functions:

Bifidobacterium

• Provides physiological protection of the intestinal barrier from the penetration of microbes and toxins into the body's internal environment.
• Possess high antagonistic activity against pathogenic and potentially pathogenic microorganisms.
• Enable the production of organic fatty acids and are involved in the elimination of food substrates and activation of parietal digestion.
• Synthesize amino acids and proteins, vitamin K, pantothenic acid, B vitamins: B1 – thiamine, B2 – riboflavin, B3 – nicotinic acid, B9 – folic acid, B6 – pyridoxine.
• Promotes the intensification of the absorption processes of calcium ions, iron, vitamin D through the intestinal walls.

Lactobacilli:

• They enter into a complex interaction with other microorganisms in the process of daily life activities, and as a result, putrefactive and pyogenic potentially pathogenic microorganisms, primarily proteus, as well as pathogens of acute intestinal infections, are suppressed.
• They are capable of forming lactic acid, hydrogen peroxide, producing lysozyme, and other substances with antibiotic activity in the process of normal metabolism: reuterin, plantaricins, lactocidin, lactoline.
• Lactobacilli, in cooperation with the body, are the main microbiological link in the formation of resistance to colonization in the stomach and small intestine; they perform high antagonistic activities against pathogenic and potentially pathogenic microorganisms.

It is very simple to prepare homemade yogurt. You will need milk, LIVE starter culture, a saucepan, and a large towel. Although the fermentation process lasts 8 hours, it takes 10 to 15 minutes to get everything ready for the yogurt fermentation.

Add the LIVE starter culture to warm milk (40°C, slightly warmer than the human body). Carefully wrap the towel around the saucepan to maintain the mixture's temperature. Leave it for 12 to 20 hours in a place sheltered from the wind to ferment. When the product thickens, move it to the refrigerator and your yogurt is ready!

It is even faster and more convenient to prepare the yogurt in a yogurt maker or a multi-cooker that has the «yogurt» or «40°C» mode.