Fermentine Resistance trial kit

The live cultures in fermented milks improve the digestion of lactose in these products in individuals who have difficulty digesting it.

1 to 2 pots per day (as a dairy product), at breakfast, for dessert or as a snack.

Before first use, the glass pots must be washed. If one of the pots in the box breaks, it is recommended to discard all the pots in order to avoid contamination by glass fragments in neighbouring pots.

Storage:

The fermented milks can be kept for 15 days in the refrigerator.

The sachet of cultures should preferably be kept in the refrigerator and the sachet of fermented-milk preparation should be stored in a cool, dry place.

https://admin.solutions.pileje.fr/storage/files/shares/livret-recettes-fermentine.pdf

4.5 g sachet:
Corn starch, lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus, formerly called Lactobacillus bulgaricus, Streptococcus thermophilus, Lactiplantibacillus plantarum formerly called Lactobacillus plantarum LA301), vitamin D.

100 g sachet:
Skimmed milk powder, calcium caseinates from milk (emulsifier: sunflower lecithin), whey proteins (milk), chicory inulin.
May contain traces of egg, soy, gluten, fish and nuts.