Ask an expert: all about homemade dairy products

Please tell me how to correctly display information?

So tell us about your products. What is, how to use. What new items appear. People will be grateful to you.

And I'm sorry, but no package can replace a glass bottle in terms of the quality of preservation of the product, any specialist will confirm this to you
The above, I assure you, will not be confirmed by any specialist. This is not true. The glass bottle is not airtight and transmits light. Unlike a package.
The glass bottle is the previous generation of packaging in this case.

Yes, only these bottles are packed in boxes, and what kind of light transmission are we talking about?
I agree that this is the previous generation of packaging, because packages are cheaper and easier to pack and transport
Well, and cheaper, respectively

I will try your starter at my leisure, if you are so responsible for the quality

Yes, only these bottles are packed in boxes, and what kind of light transmission are we talking about?
I agree that this is the previous generation of packaging, because packages are cheaper and easier to pack and transport
Well, and cheaper, respectively

I will try your starter at my leisure, if you are so responsible for the quality

Thank you very much for the constructiveness. I hope that our conversation will continue to be pleasant.

About our leavens - I'll tell you about the difference.
The Bulgarian line is thicker and a little more capricious (such a strain of bacteria was used, which gives a very good dense clot, but with a difference in the temperatures of the ferment and milk, it can give a stringiness). Products with acidophilus bacillus (Bifidum and Vitalact) are viscous in the norm, this is a property of acidophilus.
The Russian ruler is a little lighter than a bunch, not prone to stringiness.

The main difference from competitors is that you will actually get in the product what is stated on the packaging - both bifidobacteria, acidophilus bacillus and Bulgarian, and even L kazei. just ferments streptococcus, which is relatively cheaper and more useless, it is with them that the rest of the probiotics are replaced by some competitors - and it gives density, and there are no problems). But the product is not difficult to prepare.

Try, choose, share your impressions.

About glass - the problem is not so much in the glass, but the capping of the vessel - this is not the tightness. Logistics and transportation is also an important fact.
And about cheaper and easier - here I do not agree, for packing good foil bags in sterile conditions, very expensive and high-quality equipment is required. Glass is just easier to pack.

[Your Yogurt]

Your Yogurt, and where, where can you buy your "miracle"? I would like to try normal starter cultures, not store-bought Activia

[Your Yogurt]

but with a temperature difference between the sourdough and milk - it can give viscosity

Your Yogurt, and can this moment be more detailed? Straight VERY VERY in more detail?

[Your Yogurt]

Your Yogurt, and where, where can you buy your "miracle"? I would like to try normal starter cultures, not store-bought Activia

Julia, you can find everything on the site - and the addresses of stores / pharmacies where we supply in each city, and place an order with delivery. Your yogurt. rf

[Your Yogurt]

Your Yogurt, and can this moment be more detailed? Straight VERY VERY in more detail?

Getting into not ideal conditions for themselves, bacteria, trying to protect themselves, secrete polysaccharides.
It is completely safe to use, but some people do not like this consistency.

Bacteria may not like the quality of milk, but more often they react this way to temperature - when cold sourdough is mixed with warm milk, for example.

I usually take the sourdough from the refrigerator and milk at room temperature - I have no stickiness, but my multicooker hardly overheats.
If the consistency does not suit you, you need to adjust the temperature. Often, devices overheat - put something on the bottom.
Use a starter culture close to room temperature. Use a thermos and thermometer, if not possible otherwise.

Many strains of acidophilus bacillus are prone to stickiness, which is why the acidophilus product was sticky. This is how Bifidum and Vitalact are normally obtained.

Another important point is milk. Bacteria also have to defend against some milk

I wanted to buy a cheese enzyme online or in a store. It turns out that they still impose on me the purchase of a product I don't need: I quote my yogurt from the site:

Dear Customers!
Enzyme for making cheese is an exclusive companion product for adherents of "Own Yogurt" starter cultures, therefore it is sold in a limited quantity: 1 sachet of enzyme for 10 sachets of fermented milk sourdough cultures.
Be careful when placing your order!

Then I'll go to the shops of competitors, thank God there are many of them now.
But how simple everything is: 1 g packet of enzyme could even be sent in a postal envelope ..

sourdough from the refrigerator and milk at room temperature

And if both milk and sourdough from the refrigerator? From one shelf (same temperature?)

Musyanya, I already wrote - we do not specialize in cheese - this is a product for our customers, because they ask him.
For example, we have exactly the same policy for cans and yoghurt makers - we try to sell them with a minimum margin, but with sourdoughs.

And if both milk and sourdough from the refrigerator? From one shelf (same temperature?)

Cold milk (from the refrigerator) is also a viscous option. It's cold I would also be upset if I had not woken up in such cold weather (the bacteria in the bag are sleeping)

Use room temperature or warm.

For example, we have exactly the same policy

Thanks to your wonderful policy, I calmly ordered and paid for everything I need in another friendlier store.

Thanks to your wonderful policy, I calmly ordered and paid for everything I need in another friendlier store.

Good luck with your cooking
You are simply not our client. We specialize in fermented milk starter cultures.

Thanks to your wonderful policy, I calmly ordered and paid for everything I need in another friendlier store.

Luda, there is an ancient Chinese proverb: "A person without a smile on his face should not open a store." Probably not all stores know her. You are lucky to find a store that fights for every customer in our difficult times, and does not shrug them off.

In this you are right, I am not your client now. But you underestimate me. For many years I have been making yogurt, and now sour cream, and accordingly, I buy starter cultures both in Russia and in the USA.
Good luck to you too!

I repeat once again - I am very glad that everything turned out so well - everyone found what they were looking for

We do not fight for each client, but we do everything in our power. Some niches in the market are closed by other stores. And that's good and right!

But please don't give up on us: first of all, our fermented milk leavens are still very good. And secondly, we are a relatively flexible, albeit large, company, we respond to customer feedback and revise our policies from time to time.
Perhaps our dialogue with you will help us to serve our customers better in the future.

[Your Yogurt]

Your Yogurt, it was interesting if your starter cultures would appear in a retail chain of stores, pharmacies in the regions
Moscow, St. Petersburg is still not the whole country as a whole
Well, for example, for me to try, order a couple of packages via the Internet, what's the point?

[Your Yogurt]

Your Yogurt, it was interesting if your starter cultures would appear in a retail chain of stores, pharmacies in the regions
Moscow, St. Petersburg is still not the whole country as a whole
Well, for example, for me to try, order a couple of packages via the Internet, what's the point?

What city are you in?
We are very active in putting the product in stores, now you can buy your own yoghurt in about 200 cities, in shops and pharmacies, or courier home delivery from an online store within 1-3 days with payment upon receipt.

[Your Yogurt]

Your Yogurt, I'm from Tambov. Do you have contacts of representatives of your products in our city?

Vladimir is not far from me, but he just found a page. No store list

Vladimir is not far from me, but he just found a page. No store list

Yes, in Vladimir, unfortunately, now only delivery by Mail.
But I hope it won't last long. We are developing very actively.

[VIVO]

I would take it on trial, but I don't see the point!
Having a magnificent,

recognized by all experts, high-quality starter culture VIVO, why buy it is not known what, at the same price with a recognized leader in quality?
If your starter was cheaper, you could try.

From, Gospad, why did they stick to a man!

Yes indeed) Why should the sourdough from the producers of Your yoghurt be cheaper?
If this is a quality product, but not yet highly promoted.
I liked that the representative of His yogurt entered into a dialogue with us
May there be more varied and high-quality goods on our shelves
Choice, it's great)

[VIVO]

I would take it on trial, but I don't see the point!
Having a magnificent,

recognized by all experts, high-quality starter culture VIVO, why buy it is not known what, at the same price with a recognized leader in quality?
If your starter was cheaper, you could try.

Dear Gandalf, and by whom is she recognized? Which experts?

Sour Yogurt sourdough in Russia since 2011, certainly no less famous and recognized. And even more so, by experts Initially, Bulgarian production, now we have released the Russian line (for a long time and systematically we went to this).
In terms of quality, it cannot be compared with the Ukrainian product now. Earlier, a few years ago, Vivo was produced at the Kiev Institute of Fat and Meat and was a good product, but even then it was much inferior in quality to the Bulgarian line (production technology, product organoleptics, packaging, strains used). Now TM Vivo has changed the place of production, what raw materials they use - they do not even indicate. Now TM Vivo starter cultures ferment milk in 3-4 hours, this is an indicator that the streptococcus microflora is growing (other strains do not have time to open up during this time).

Vivo has a large market volume ... in Ukraine. And this is logical - this is one of their products, previously produced in their country (now, according to my information, they are only packed there, where they get the raw materials - I don't know, apparently there is some kind of cocktail there).
In Russia, initially, both the level of sales and fame were higher for Own yoghurt. Vivo's fame in large forums (and this is not quite real life) was ensured precisely by the citizens of Ukraine.
I really hope that the inhabitants of Russia will also be a little patriotic, since our Russian line is not only packaged, but also produced in Russia (we grow bacteria here too). Moreover, the product is very good, it will not be strained patriotism.

Today I bought two pieces of each of these starter cultures:
and

I will test it one of these days.

Today I bought two pieces of each of these starter cultures:

And, is it worth at least how much and where to get it?

[musyanya]

IMHO, it's easier and cheaper to buy more affordable Vivo, Evitalia, Narine. I like musyanya wanted to buy an enzyme for cheese ...The conditions of the supplier, the cost of delivery and the availability of points for purchase are still poor.

Today I bought two pieces of each of these starter cultures:
and

I will test it one of these days.

Looking forward to your feedback!

I like to make sour cream with 10% cream, it comes out thicker and tastier than store-bought, by 20%.
I cook sour cream from a thermos at lower temperatures, but longer.

And I always make yogurt at least 3 liters in a slow cooker - it just flies away with us.

[Your Yogurt]

Your Yogurt, and sour cream at what temperatures is better? Do you have a thermos with a wide neck? Is it not difficult for you to list the fermentation temperatures for each fermented milk product?

[Your Yogurt]

Your YogurtYou were "attacked" here and you probably missed my question about distributors of your products in Tambov? do you have his contacts? I've been using your leavens for the past year. I liked almost everyone (I just didn't make sour cream). The girl from whom she took the leaven no longer does this. I ordered it on the Internet. I bought VIVO for testing, but I haven't done it yet, but compared to Evitalia and Narine, I liked yours more.

[Your Yogurt]

Your Yogurt, and sour cream at what temperatures is better? Do you have a thermos with a wide neck? Is it not difficult for you to list the fermentation temperatures for each fermented milk product?

In sour cream, as in cottage cheese, there are mesophiles, they like lower temperatures, 32-36 g (most products will suit 36-42)
In general, each sachet of starter culture has the "favorite" temperature of the bacteria
What other types can you suggest?

Thermos yes, with a wide mouth.

Jumping over sourdoughs with a thermometer is rather an overkill for gourmets. Of course, products can be obtained simply in a yoghurt maker or a cartoon.
But for my taste - this is noticeable on sour cream - very interesting "notes" appear if done at a lower temperature (but fermenting longer!)
It also makes sense to arm yourself with a thermometer if there are consistency errors from time to time: viscidity, whey, uneven structure (for some products, it is also the norm).

[Your Yogurt]

Your YogurtYou were "attacked" here and you probably missed my question about distributors of your products in Tambov? do you have his contacts? I've been using your leavens for the past year. I liked almost everyone (I just didn't make sour cream). The girl from whom she took the leaven no longer does this. I ordered it on the Internet. I bought VIVO for testing, but I haven't done it yet, but compared to Evitalia and Narine, I liked yours more.

Pouring, sorry, really missed it!
There are difficulties with Tambov now ... We are actively trying to open a representative office there and hope that soon we will be on the shelf and in delivery.
So far, we only send there by mail, but when ordering starter cultures for 2000 r - the shipment will be at our expense, we will send everything promptly.
Thanks for your feedback!

Made sour cream from 10% cream.
There are no complaints about sour cream. Decent sour cream!
(unfortunately, it turned out that the same problem with sour cream !!! Look here.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=172987.0)


But the trouble with yogurt!
After all, I tried it, then I suffered with my stomach for half a day!
Despite the fact that I have completely fulfilled the requirements of the technological process!
However, I can't do it any other way!


And here you can see for comparison.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=425283.0

Thanks for your feedback!

Yogurt shouldn't be like that. What kind of milk was used? And are there any differences from the technology for making sour cream? Sour cream you really got a good consistency.

[test]

Here, look, also a test drive of yogurt

There's nothing related to test simply no!

here the yogurt has the same consistency as your sour cream.

Thank you for making me laugh!

What kind of milk was used

I buy milk in 10-20 units, so both in the dough with VIVO and here exactly the same milk from the same batch was used.

Are there any differences from the technology for making sour cream?

Of course have! Cooking yoghurt and sour cream is different in temperature and duration!

Quote: Mrs. Addams from 22 Nov. 2013, 03:57
In the absence of a yogurt maker, I have not seen such a useful topic before ...
A question to the specialists `` for filling '', unfortunately, the search on the Internet was not crowned with success.
The essence of the question: what fermented milk product was given in Soviet times (80s) in children's hospitals in Leningrad? Of everything that can be tasted now, nothing is similar to what was put in the refrigerators in the evening in the compartments in small bottles plugged with cotton wool. This is definitely not acidophilus, not curdled milk, not fermented baked milk ..., awesome thing !!! Maybe some kind of special leaven was used? Please help me find the `` ends ''

The microbiologist's answer was that in dairy kitchens they did it on fungi. It was a classic young kefir. But in hospitals so far I have found only instructions on acidophilic milk for hospitals. Maybe it was.

I will allow myself to "think out loud" - after the disappearance of Finnish milk from the stores, I tried the thermostatic yogurt "Vysoko-Vysoko" - it turned out to be very similar to that very taste, one might even say - it was like that (though now this yogurt is no longer on sale .. .)

Now TM Vivo starter cultures ferment milk in 3-4 hours, this is an indicator that the streptococcus microflora is growing (other strains do not have time to open up during this time).

I use Vivo all the time. It has never fermented in 4 hours. Minimum 6 hours for primary and 4, 5 for secondary starter cultures (at 20% starter culture for milk).

[test]

There's nothing to do with test simply no!

The consistency is shown there - it is very different from yours.

Thank you for the amusement!
I buy milk in 10-20 units, so both in the dough with VIVO and here exactly the same milk from the same batch was used.

Of course have! Cooking yoghurt and sour cream is different in temperature and duration!

In Bulgarian sourdough, a strain of streptococcus is used, which gives a potentially greater density, but under unfavorable conditions is prone to stringiness. In addition, the Bulgarian sourdough uses the classic composition of yoghurt (thermophilic streptococcus and Bulgarian bacillus, for example, Vivo has a composition that has nothing to do with the name "yogurt" of 6 bacteria).
Viscousness is an absolutely safe phenomenon, this is the release of polysaccharide by bacteria to protect themselves from adverse conditions, this consistency is simply not pleasant to many, therefore there is a need for advice on how to avoid it (although there are also amateurs), but it is harmless.

I know for sure, from my own experience and from the experience of others, that yoghurt usually turns out great. Thick and non-sticky I also know that sometimes it gives a stickyness. You still have a bag, I want to comment on your experience, so that the second attempt was excellent.

If you fermented yoghurt and sour cream at different temperatures, sour cream came out great, but yoghurt did not, apparently the difference is in technology. You also made sour cream on cream, and yogurt, apparently, on milk - the reason may be this.
I am very interested if you used UE milk or pasteurized milk? UP milk is more stable.
If you tell me in stages how you did it, I can try to understand and give advice on what to change.

You also made sour cream with cream, and yogurt apparently in milk - the reason may be this.

Are you seriously? Cream won't make yogurt with normal sourdough, but sour cream will turn out! Therefore, Gandalf made yogurt "apparently with milk"

I am very interested if you used UE milk or pasteurized milk? UP milk is more stable.

Perhaps this affects the result when using the "svoyyogurt" sourdough, with other sourdoughs, no matter what kind of milk, pasteurized or ultra pasteurized. Moreover, pasteurized milk must be boiled!

Are you seriously? Cream won't make yogurt with normal sourdough, but sour cream will turn out! Therefore, Gandalf made yogurt "apparently with milk"

Perhaps this affects the result when using the "svoyyogurt" sourdough, with other sourdoughs, no matter what kind of milk, pasteurized or ultra pasteurized. Moreover, pasteurized milk must be boiled!

About cream and milk - the logic is simple - different raw materials were used.

I already wrote that the result of fermentation depends on what strains are used in the ferment.
If mainly thermophilic streptococcus grows on the sourdough (and I have serious reasons to assert that it is on many sourdoughs - we "sowed" them), then in general it does not matter what to ferment and what quality milk. If the starter culture is not sensitive to the quality of milk and always turns out consistently - this is not its plus! Bacteria are alive and shouldn't care what they eat.
BUT: there are unpretentious bacteria, there are GMO bacteria - they give a stable result, but the benefits of such a product are questionable. Yes, the question is debatable - GMO is good or bad, but I try to avoid it for my family (GMO bacteria are not legends, they are reality)

Fermenting with our Russian sourdough, there will be no viscosity either, but there will be a lighter consistency. In order to achieve good density, special strains are used, which are prone to stringiness. Or GMO bacteria. Or thermophilic streptococcus "without anything".

Fermenting milk with traces of an antibiotic or additives not provided for by the technology - and such milk, unfortunately, is found, albeit rarely - must either not ferment or turn out worse. If you don’t know such difficulties at all - either everything is fine with you and you use excellent milk, or there is a catch from the starter cultures.

There is even such a milk test in production - a reaction to fermentation.

The fermentation result should be stable, good, but not guaranteed. This is logical. For 4 years of fermentation, my milk did not ferment 2 times at all (on the same batch of ferment, other milk went fine) and 10 times there were consistency errors. I ferment 2-3 times a week. This is a normal indicator, the sourdough reacts to the quality of raw materials and the distribution of "scrap" is normal.
That is why GMO ferments are often used in fermented milk production to ferment ANY milk. IMHO, if you already decided to ferment at home, you want to get a really useful product on good raw materials and with prebiotics, and not just something stably white, thick and sour milk.
I understand perfectly well that your yoghurt ferments slightly less stable (bacteria react to raw materials and technology) than a number of ferments, but I am responsible for the fact that you get a HEALTHY product.

[Olicya]

Olicya, and what did not suit in Evitalia? And what do you like more?
Here Yuri posted a video of how he did it and what happened, but can you show something?

This is bad, right?
I made my own yoghurt, it fermented 8. Evitalia - 7.

[Olicya]

Olicya, Kate nova, Girls! You are just happy - just registered and in a minute you give out a message in this thread ... Support group for your yogurt?

Nice support group for their yogurt. PR is counted ... Girls don't need to write so emotionally ...
I personally understand everything with my yogurt. Perhaps the leavens are good, but not without flaws
Yuri bought a batch of milk and fermented it with two different ferments. In the first case, I received an excellent product, in the other case it is not clear what
Own if a person is constantly engaged in the preparation of fermented milk products, and even writes on video, for me personally this is an authoritative opinion
I am an amateur in this regard, of course, but I ferment milk at least 3 times a week (evitalia) is always an excellent result
Yuri used to constantly use VIvo before
And according to him there was never any embarrassment)

In general, in this dispute, I am depressed that the representatives of their yoghurt do not even admit the thought that perhaps there are certain discrepancies in their products. After all, a failure could have occurred during production.

[Alex100]

After all, a failure could have occurred during production.

The air conditioner in the refrigerator car could break down, but the driver did not confess (the husband was a truck driver - he saw such cases).
In the pharmacy, the light was turned off for more than a day - the refrigerator warmed up (we had this in the city).
The pharmacist just stupidly forgot to sell one starter culture, to remove the entire box in the refrigerator. At the end of the day, there is so much to do.

Attention - I am writing about any leaven !!! The human factor has not been canceled. Force majeure too. Failures can be everywhere.

But the support group is simply touching. Register on such a forum and immediately write only in this thread ... Well, let's see further.

Alex100, if I don’t confuse, then at first there was a misunderstanding with you, but you stayed with us))) And this pleases))) But you did not have such an intensity with passions))) If I didn’t confuse you with whom))) If you made a mistake - sorry)))

[Yulia Antipova]

Yulia Antipova, yes it was in the topic about noodle cutters) I then spoke negatively about the marcato store, although many liked it and remain unconvinced. I make the bulk of my purchases via the Internet, in Citylink, M-video, Eldorado, Ozone, in Svyaznoy I have a regular customer card
But again, if I do not like something in the work of the store, the company will definitely write about it. Recently, I wrote a complaint to Ozone about their shipping service, an answer came with an apology
Once they called Eldorado, asked to evaluate their work, also made his comments
I never advertise anyone in vain or for some reason. Let there be fair competition
I often hear it, just don't take it to Eldorado, there is nothing worthwhile
But then it turns out that if people took it there, but obviously a cheap product, do not understand which manufacturer
I already wrote that I like the fact that the representative of His yoghurt entered into a dialogue with potential buyers
But .... such an approach that in any case the consumer is to blame for receiving a low-quality final product, I personally do not trust

[worst]

That's all because of my shortcomings: gullibility and indifference (I can not stand injustice)!
At first I trusted the unconfirmed verbal husk of the "expert"!
(By the way, what kind of expert are you?
And present the documents confirming this ?!
Such as: a license to carry out this case, the presence of special education, retraining certificates, etc.)
Then, I can no longer remain silent because of injustice!
I decided to write a final post, because the purpose of creating this topic is clear to me!
I have tested the product quality!
Conclusions made!
It makes no sense to stay here any longer!

The consistency is shown there - it is very different from yours.

Quite right, different and very much in worst side!

in Bulgarian sourdough, the classic composition of yoghurt is used (thermophilic streptococcus and Bulgarian bacillus, for example, Vivo has the composition indicated, unrelated to the name "yogurt" of 6 bacteria).

Stop writing blatant nonsense!
Composition of VIVO yoghurt:
Streptococcus salivarius subsp. thermophilus
· Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus acidophilus
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. diacetylactis
Lactococcus lactis subsp. Cremoris
The highlighted is the real Bulgarian stick.
I will not be surprised if the examination shows that your "yogurt" does not contain the Bulgarian stick, which will automatically mean that your product cannot be called yogurt.

And how easy it is to intimidate the layman with horror stories about GMO bacteria, about one continuous "thermophilic streptococcus" !!!
Sow the seed of distrust in a competitor's products, what's the fun absolutely no evidence!!!
To praise your product, again, is completely unfounded !!!
And that's all - it's in the bag!
Most will not understand, they will simply stop buying what has already been tested out of fear.
And all you need to do is the following:

If mainly thermophilic streptococcus grows on the sourdough (and I have serious reasons to assert that it is on many sourdoughs - we "sowed" them), it doesn't matter at allwhat should she ferment and what quality milk.

Finally stop lying and defaming "thermophilic streptococcus" !!!
Quote:
“What are these beneficial bacteria in yoghurts that cause us to break so many copies? thermophilic lactic streptococcus (Streptococcus thermophilus) and lactic acid Bulgarian stick (Lactobacillus bulgaricus). "

Quote:
Streptococcus salivarius ssp. Thermophilus (sometimes simply written as Streptococcus thermophilus) is a thermophilic streptococcus, this lactic acid bacterium is very intensively used in the food industry, it is part of bacterial concentrates for the preparation of yogurt, fermented baked milk, varenza, sour cream, and some types of cheeses, for example, mozzarella. The widespread use of this culture is due to the fact that thermophilic streptococcus rapidly increases the acidity level of milk, which is extremely important from the point of view of the safety of fermented milk products, because lactic acid inhibits many types of pathogenic and opportunistic microorganisms. Polysaccharides that are synthesized (produced) by this bacterium contribute to the formation of an even dense consistency of dairy products with a characteristic pleasant sour milk taste and smell, while these compounds have a high binding (adhesive) function, which slows down the process of stratification (whey release), which means in production thickeners and stabilizers can be dispensed with, for example yoghurt or sour cream.

In addition to improving the organoleptic properties of fermented milk products, thermophilic streptococcus can have a beneficial effect on the human body. Once in the stomach, it reduces the number of microbes, which in turn contributes to the normalization of microflora. If you visit the English-language Wikipedia page dedicated to this bacterium, you will find information that babies whose diet from 6 months included foods containing live cultures of thermophilic streptococcus showed higher growth rates than those children whose menus are similar there were no products. In addition, data from studies of adults treated with antibiotics are also provided. Those who, during treatment, consumed yoghurts containing live cultures of thermophilic streptococcus to a lesser extent suffered from antibiotic-associated diarrhea than the control group (12.4% versus 23.7%)

This bacteria extremely sensitive certain types of antibiotics, such as penicillin. Thermophilic streptococcus is even used to detect antibiotics in milk.
(Very sensitive to milk quality).

Quote:
At the optimum temperature for development, thermophilic streptococcus coagulates milk for 3,5-6 h, forming an even, strong clot of creamy consistency; limiting acidity 110-120 ° T.

If the starter culture is not sensitive to the quality of milk and always turns out stably - this is not its plus!

And this is generally a masterpiece!
Of course, it is very bad if you get a product of the highest quality in terms of all organoleptic and taste properties!
This is the first evidence that he is bad!
But if the result is frankly obscene, then the product is definitely very good:

It ferments its own yoghurt slightly less stable (bacteria react to raw materials and technology) than a number of ferments, but I answer for getting a USEFUL product.

Powerful "expert" argument - answer!

More conjectures and fabrications, again, without evidence!

...Vivo was produced at the Kiev Institute of Fat and Meat and was a good product, but even then it was far inferior in quality to the Bulgarian line (production technology, product organoleptic properties, packaging, strains used). Now TM Vivo has changed the place of production, what raw materials they use - they do not even indicate. Now TM Vivo starter cultures ferment milk in 3-4 hours, this is an indicator that the microflora of streptococcus is growing (other strains do not have time to open up during this time) ... (now, according to my data, they are only packed there, where they take raw materials from - I don’t I know, apparently, there is some kind of cocktail).

there are unpretentious bacteria, there are GMO bacteria - they give a stable result, but the benefits of such a product are doubtful. Yes, the question is debatable - is GMO good or bad, but for my family I try to avoid it

(and I have serious grounds to assert that this is the case with many leavens - we "sowed" them)

You would stop saying something like that unfounded!
Submit documents confirming your charges!
Submit the research results confirmed by the relevant authorities!
I am sure you do not have them and cannot be. because you write frank Lying!

Trust me, I had no desire to defend VIVO specifically.
It's up to them to take care of their reputation. And if I were them, I would sue you for libel !!!
I don't really care what you personally feed yourself! (you certainly don't use "your yogurt"!)
But, I am outraged by the method of impudent promotion of my goods, at the expense of deceitful slander on the products of competitors.
Thereby you consciously trying to mislead the consumer.
Having listened to yours, unsupported eloquent opuses, people consuming your product can harm their health!
What has already happened to me (suffered with the stomach for two days).
If there is time, I will definitely take your sourdough for examination. So it’s not okay!
And about your papers, the so-called certificates, a separate conversation. (I'll somehow check their reliability).

In your quest to sell your product, you do not disdain anything!
Outright lies are used, manipulation of little understood (for the overwhelming majority of the audience) terms based on their (and it is, for the majority) incompetence and other nonsense, twisting and nonsense!
Have you ever heard of conscience? Or was it replaced by the "golden calf"?

If you tell me in stages how you did it, I can try to understand and give advice on what to change.

Yes, somehow, even without you, everything always works out great!
And I certainly don't need your advice !!!
Simply, you do not know what I would not know!
And the milk is UP (you didn't even bother to look, although this information is there!)

I really hope that the inhabitants of Russia will also be a little patriotic, since our Russian line is not only packaged, but also produced in Russia (we grow bacteria here too). Moreover, the product is very good, it will not be strained patriotism.

You take on a lot!
Swinging at something that you have no idea because of your stupidity!
It is extremely dishonorable to hide behind lofty concepts, appealing to patriotism, try to foist your goods!
You are just a bunch of merchants making not a quality product !!!
The meaning of the word Patriotism according to Efremova:
"Love for your homeland, devotion to your people and responsibility before them, readiness for any sacrifices and deeds in the name of the interests of your homeland."

In conclusion, continuation of the test sour cream.
Conclusion: dry starter cultures "sour cream" and "yogurt" produced by "Svoy Yogurt" have one and the same pathological tendency!

we eat cottage cheese in kilograms

that's all ... my strength is no longer ... well, at least look at a pack of milk - what is there on the protein content column? In the best case - 3 g per 100 g of milk - this is your cottage cheese. I don't know about you, but my finances do not allow transferring so much milk ...

[Gandalf]

Gandalf, I'll