Olvos®
Probiotic starter culture for homemade yogurt
Eight branded probiotic strains
More than seven trillion CFU per Kg of yogurt
Live probiotic yogurt in four hours
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Why choose Olvos®?
Conventional yogurt
Traditional yogurt is produced by fermenting milk with Streptococcus thermophilus and Lactobacillus bulgaricus. However, after yogurt consumption, the survival of these bacteria through the gastrointestinal tract is limited. Exposure to gastric acidity (pH ~2), bile salts, and pancreatic enzymes in the small intestine results in rapid loss of viability. Modern commercial yogurt is usually heat-treated after fermentation and therefore contains few or no live bacteria.
Olvos® yogurt
The multi-strain culture Olvos® is designed not only for milk fermentation, but also to promote high survival rates during passage through the gastrointestinal tract of its 8 probiotic strains, enabling continued metabolic interaction within the gut microbiota. In addition, fermentation with these probiotic bacteria transforms yogurt into a rich source of highly bioavailable amino acids, minerals (like calcium, magnesium, and phosphorus), B-group vitamins (like B2, B9, and B12), short-chain fatty acids, enzymes which support lactose digestion, and antimicrobial compounds.
Olvos® probiotic yogurt vs Activia® probiotic yogurt
| Yogurt | Olvos® | Activia® |
|---|---|---|
| Probiotic strains | 8 | 1 |
| CFU per Kg | 7 trillion (minimum) | 20 billion |
| Clinical studies | >180 | 2 |
| Cost per Kg | €1.63 (milk included) | €6.28 |
Why are CFUs important in probiotics?
CFU (Colony Forming Units) is a microbiology unit estimating the number of viable bacteria in a probiotic product.
In simple terms, CFU reflects the number of live probiotic bacteria, mainly Lactobacillus and Bifidobacteria species, that are capable of reproducing under favorable conditions.
Unlike vitamins or minerals, which are substances measured in milligrams, probiotics consist of living organisms. Their beneficial effects depend entirely on their ability to survive, colonize, and interact with the gut environment.
CFU is considered a more meaningful indicator of a probiotic's potency and effectiveness than milligrams (mg), which do not reliably indicate how many, if any, live bacteria are present.
How to make the probiotic yogurt Olvos®
Heat the milk
Heat the milk of your choice until it gives off steam.
Add the Olvos® culture
Allow the milk to cool and stir in one sachet of Olvos® probiotic starter culture until fully dissolved.
Ferment using Olvos® yogurt maker
Set the yogurt maker to 41°C and ferment the milk for 4 hours until the yogurt is set.
Enjoy and benefit
Enjoy a fresh and live yogurt and benefit from trillions of probiotic bacteria.
Who can benefit from Olvos®?
Healthy or Patients
seeking support for immune system and gastrointestinal health
Healthy or Patients
looking for natural ways to introduce probiotics into their diet to promote overall health and longevity
Healthy or Patients
fermenting foods at home
Olvos® offers live yogurt with probiotic health benefits
Olvos® yogurt maker
Olvos® yogurt maker
