The strains that make up this combination give rise to a rich yoghurt that combines the qualities of the original Bulgarian yoghurt with those of bifidus yoghurt, somewhat less dense, creamy and acidic than normal Bulgarian yoghurt without bifidus. Recommended for the development of the baby's flora and for people who suffer from intestinal irregularity. Produces vitamins, A, B, and K. It enhances the absorption of calcium, iron, copper, zinc, magnesium and manganese. Helps in case of constipation, regulating peristaltic movements, accompanied by a proper diet. It works as an antiaging agent. Balances the intestinal flora. Inhibits the growth of H. pylori and E. coli. Reduces acute and mild diarrhea. Promotes the biodegradation of lipoproteins. Reduces triglycerides. Increases leukocytes after chemotherapy. Reduces excessive intestinal permeability. Eliminates toxins from the body. Reduces oral pathogens. Activates the functions of the immune system. It is recommended to ferment up to 5 liters of animal milk or soy beverage at one time (or less, if preferred). Both produce a thick yoghurt. It also ferments other vegetable drinks, although in this case the resulting texture is practically liquid. Prepare at about 40º, in a yogurt maker, electric pot, oven or kitchen robot with yogurt function. Fermentation time: From 8 to 10 hours in the first sowing (when opening and pouring the envelope) and from 4 to 6 hours. in the successive reseeding (pouring 4 level tablespoons of the yogurt already made in the next liter of milk or vegetable drink). It is recommended to replant a maximum of 5 times. Keep the envelope cold and better use it completely once opened, to prevent moisture from entering, bacteria being activated and dying due to lack of food, or contamination by pathogens. If you want to reserve a part of the envelope, fold it very well, press it with a clip and put it in a closed bag in the refrigerator, without taking more than a week to spend it all.