Organic Sour Cream Starter Culture EVERLASTING! Buy Only ONCE!! Dried Cultures.

Sour cream produced by the fermentation of Cream - milk product obtained from whole milk by separating the fat fraction.

For consumption in the fresh cream placed on the market, usually pasteurized containing fat 10-20% (normal) and 35% (heavy) , containing lactic acid bacteria and lactic streptococci. It contains a sufficient amount of vitamins A, D, K, B, C ,niacin PP, as well as valuable minerals for our body - cobalt, calcium, copper, manganese and molybdenum in cream four times less cholesterol than butter. Sour cream with a fat content of up to 15 percent better is "alive."

It is used in dietary diseases of the digestive system, include a diet with a decrease in sexual function and dystonia. Sour cream with a fat content of 20-25 percent is called the "dining room" and is most often used for sauces. Sour cream , as well as other dairy products, very good for skin regeneration and strengthens bones.



Ingredients:
Lactic acid bacteria. Lactococcus lactis subsp. lactis. Lactococcus lactis subsp. cremoris.
Streptococcus Thermophilus.

The cell concentration of at least 109 cfu/g.
You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild milk flavour and aroma.



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