{"id":9708,"date":"2023-08-16T08:17:05","date_gmt":"2023-08-16T08:17:05","guid":{"rendered":"https:\/\/dummy.xtemos.com\/woodmart2\/mega-electronics-elementor\/?post_type=product&p=9708"},"modified":"2026-07-11T14:08:21","modified_gmt":"2026-07-11T14:08:21","slug":"dogadan-bizim-probiyotik-yogurt-mayasi","status":"publish","type":"product","link":"https:\/\/www.ucuzalirim.com\/index.php\/urun\/dogadan-bizim-probiyotik-yogurt-mayasi\/","title":{"rendered":"Do\u011fadan Bizim Probiyotik Yo\u011furt Mayas\u0131"},"content":{"rendered":"\t\t
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DO\u011eADAN B\u0130Z\u0130M PROB\u0130YOT\u0130K MAYASI 1 KUTU 5 SA\u015eE<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Do\u011fadan Bizim Probiyotik Yo\u011furt Mayas\u0131<\/h4>

\u0130\u00e7erik Bilgisi:<\/h4>

Laktoz,
\u0130nulin (Prebiotik Lif),
Starter k\u00fclt\u00fcrler,
Lactobacillus delburueckki ssp.bulgarius,
Streptococcus thermophilus,
Lactobacillus acidophilus,
Lactobacillus rhamnosus,
Lactobacillus plantarum,
Bifidobacterium animals ssp.lactis.<\/h4>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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DO\u011eADAN B\u0130Z\u0130M
\nPROB\u0130OT\u0130K YO\u011eURT MAYASI
\n1 KUTU 5 SA\u015eE<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u0130\u00c7ER\u0130K B\u0130LG\u0130S\u0130 :<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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Laktoz,
\u0130nulin (Prebiotik Lif),
Starter k\u00fclt\u00fcrler,
Lactobacillus delburueckki ssp.bulgarius,
Streptococcus thermophilus,
Lactobacillus acidophilus,
Lactobacillus rhamnosus,
Lactobacillus plantarum,
Bifidobacterium animals ssp.lactis.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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NASIL MAYALARIM ?<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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PROB\u0130YOT\u0130K EV YO\u011eURDU MAYALAMA B\u0130LG\u0130S\u0130 :<\/strong><\/p>

Evde yo\u011furt mayalamak \u00fclkemizde geleneksel olarak s\u00fcrd\u00fcr\u00fclen \u00f6nemli bir i\u015flem.<\/p>

Genellikle evde bir \u00f6nceki yo\u011furttan veya bulunabilen ba\u015fka bir yo\u011furttan yo\u011furt mayalamak en basit tercih edilen bir y\u00f6ntem.<\/p>

Yo\u011furt bakterileri bilindi\u011fi gibi 2 bakteri \u00e7e\u015fididir.<\/p>

Lactobacillus bulgarius, Streptecoccus thermophilus<\/p>

Bu 2 \u00e7e\u015fit bakteri ile yo\u011furt mayaland\u0131\u011f\u0131nda , yine bu 2 \u00e7e\u015fit bakterinin oldu\u011fu yo\u011furt ortaya \u00e7\u0131kar.<\/p>

G\u00fcc\u00fc, etkinli\u011fi ve aktivitesi hijyene ve fermentasyona ba\u011fl\u0131d\u0131r.<\/p>

Bu 2 yararl\u0131 yo\u011furt bakterisinin d\u0131\u015f\u0131nda daha g\u00fc\u00e7l\u00fc, daha etkin ve daha \u00e7ok aktif olan yararl\u0131 bakterilerde vard\u0131r.<\/p>

''Biz bunlara Probiyotik bakteri diyoruz''.<\/p>

Probiyotik bakteriler ba\u011f\u0131rsaklar\u0131n son noktas\u0131na kadar canl\u0131 ula\u015f\u0131p dokulara tutunarak kolonize olan yararl\u0131 bakterilerdir.<\/p>

Lactobacillus ve Bifidobacterium gruplar\u0131n\u0131n probiyotik nitelikli bakterilerinin oldu\u011fu mayalarda kat\u0131larak Probiyotik Yo\u011furt \u00e7e\u015fitlerini evde yapmak m\u00fcmk\u00fcnd\u00fcr.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Probiyotik yo\u011furt mayalama bilgisi :<\/strong><\/h4>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1. \u00c7\u0130\u011e S\u00dcT :<\/strong><\/p>

Herhangi bir i\u015flem g\u00f6rmemi\u015f \u00e7i\u011f s\u00fct\u00fc \u00f6ncelikle tercih ediniz,<\/p>

\u00c7i\u011f s\u00fct\u00fc 80 dereceye kadar kaynat\u0131n\u0131z,<\/p>

Bu yakla\u015f\u0131k miktar\u0131na ba\u011fl\u0131 olarak 15-20 dakika s\u00fcrebilir,<\/p>

Genel tan\u0131m olarak 1-2 ta\u015f\u0131ml\u0131k kadar kaynat\u0131lmal\u0131d\u0131r,<\/p>

Mayalama s\u0131cakl\u0131\u011f\u0131 olan 45-47 dereceye kadar so\u011fumas\u0131n\u0131 bekleyiniz.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2. PAST\u00d6R\u0130ZE S\u00dcT :<\/strong><\/p>

Past\u00f6rize s\u00fctler i\u00e7me s\u00fct\u00fc olarak g\u00fcnl\u00fck s\u00fct formunda bulunmaktad\u0131r,<\/p>

Past\u00f6rizasyon i\u015flemi 80 derecedir,<\/p>

110 dereceye kadar past\u00f6rize edilmi\u015f ad\u0131na yar\u0131 UHT s\u00fct denilen s\u00fctler tercih edilmemelidir,<\/p>

Bu derecede whey proteini yok olur ve yo\u011furt yap\u0131lamaya \u00e7al\u0131\u015f\u0131ld\u0131\u011f\u0131nda yo\u011furt suyu olu\u015fmaz,<\/p>

Laktoz karamelize noktas\u0131na, yani yanma noktas\u0131na yak\u0131nd\u0131r,<\/p>

Homojenize olmamas\u0131 tercih edilmelidir,<\/p>

Homojenizasyon i\u015fleminde ya\u011f\u0131 par\u00e7alamak i\u00e7in 600-1000 bar bas\u0131n\u00e7 i\u015flemi uygulan\u0131r ki Whey proteini tamamen yok olur, Kazein proteini de deformasyona u\u011frar, yararl\u0131l\u0131\u011f\u0131 kalmaz.<\/p>

Past\u00f6rize s\u00fct\u00fc mayalama s\u0131cakl\u0131\u011f\u0131 olan 45-47 dereceye kadar \u0131s\u0131l i\u015flem uygulamak yeterlidir.<\/p>

\u00a0<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3. LAKTOZUN TAM PAR\u00c7ALANMASI \u0130\u00c7\u0130N LAKTAZ ENZ\u0130M\u0130 :<\/strong><\/p>

S\u00fct\u00fcn i\u00e7indeki karbonhidrat olan laktoz, laktoz intolerans\u0131 olanlarda laktaz enzimi olmad\u0131\u011f\u0131 i\u00e7in sindirilemez ve bu nedenle gaz ve \u015fi\u015fkinlik olu\u015fur.<\/p>

\u00dclkemizde laktoz intoleran's\u0131 yakla\u015f\u0131k % 87 oran\u0131ndad\u0131r ve bu nedenle s\u00fct i\u00e7ildi\u011finde \u00e7o\u011fu ki\u015fi sorun ya\u015far.<\/p>

Yo\u011furt fermentasyonun da laktozu \u00e7o\u011fu bakteriler taraf\u0131ndan par\u00e7alan\u0131r. Laktoz de\u011fi\u015fime ve d\u00f6n\u00fc\u015f\u00fcme u\u011frat\u0131l\u0131r.<\/p>

Ancak a\u015f\u0131r\u0131 derecede laktoz intolerans\u0131 olanlarda % 90 oran\u0131nda bile yo\u011furt fermentasyonunda laktoz par\u00e7alanm\u0131\u015f olsa da % 10 kalan\u0131 bile sorun olu\u015fturur.<\/p>

Bu nedenle laktozun tam olarak % 100 par\u00e7alanmas\u0131 i\u00e7in laktaz enzimi ile i\u015flem yap\u0131lmas\u0131n\u0131 \u00f6neriyoruz<\/p>

Past\u00f6rizasyon yap\u0131lm\u0131\u015f s\u00fcte 40 derecede laktaz kat\u0131l\u0131p 4 saat bekletilir.<\/p>

Laktaz enzimi 1 litre s\u00fctte bulunan 1,1 gram Laktozu 0,0001 grama kadar<\/p>

par\u00e7alar. Laktozu ayr\u0131\u015ft\u0131rarak glikoz ve galaktoza d\u00f6n\u00fc\u015ft\u00fcr\u00fcr.<\/p>

40 derecedeki s\u00fct tekrar 45-47 dereceye kadar \u0131s\u0131t\u0131l\u0131p mayalama i\u015flemine devam edilir.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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4. MAYANIN AKT\u0130FLE\u015eMES\u0130 :<\/strong><\/p>

Probiyotik bakteri i\u00e7eren yo\u011furttan yo\u011furt yap\u0131lacak ise; yo\u011furt maya olarak kullan\u0131lacak ise 1 lt. i\u00e7in 1 yemek ka\u015f\u0131\u011f\u0131 kadar bu yo\u011furdu 1 \u00e7ay veya su barda\u011f\u0131 \u0131l\u0131k s\u00fct\u00fcn i\u00e7ine kat\u0131n\u0131z ve iyice kar\u0131\u015ft\u0131r\u0131n\u0131z.<\/p>

Probiotik bakteri \u00e7e\u015fitleri i\u00e7eren toz formunda maya kullan\u0131lacak ise<\/strong><\/p>

1 lt.den 5 Lt ye kadar her \u00f6l\u00e7ek i\u00e7in 1 sa\u015fe \/ paket yeterli olacakt\u0131r.<\/p>

1 sa\u015fe \/ paketi 1 \u00e7ay barda\u011f\u0131 veya su barda\u011f\u0131 \u0131l\u0131k s\u00fct\u00fcn i\u00e7ine tamam\u0131n\u0131 bo\u015falt\u0131n\u0131z ve iyice eriyene kadar kar\u0131\u015ft\u0131r\u0131n\u0131z.<\/p>

Dilerseniz bu s\u00fct\u00fcn i\u00e7ine 1 \u00e7ay ka\u015f\u0131\u011f\u0131 kadar taze nitelikte yo\u011furt katabilirsiniz. Bu i\u015flem s\u00fct\u00fcn pH '\u0131n\u0131 h\u0131zla mayalama i\u00e7in uygun pH'a getirilmesine yard\u0131mc\u0131 olacakt\u0131r.<\/p>

Bu aktifle\u015ftirme i\u00e7in minimum 30 dakika veya 1 saati a\u015fk\u0131n s\u00fcrede beklenebilir.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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5. MAYANIN S\u00dcTE KATILMASI :<\/strong><\/p>

45-47 derece mayalama s\u0131cakl\u0131\u011f\u0131ndaki s\u00fct\u00fcn i\u00e7ine 1 \u00e7ay barda\u011f\u0131 veya su barda\u011f\u0131nda erimi\u015f olan mayay\u0131 katarak iyice kar\u0131\u015ft\u0131r\u0131n\u0131z.<\/p>

G\u00fcnl\u00fck t\u00fcketim miktar\u0131n\u0131za g\u00f6re k\u00fc\u00e7\u00fck kaplarda veya kavanozlarda mayalaman\u0131z\u0131 tavsiye ederiz.<\/p>

Mayalama yapt\u0131\u011f\u0131n\u0131z kab\u0131n veya kavanozun kapa\u011f\u0131n\u0131 mutlaka kapat\u0131n\u0131z.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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6. MAYALAMA S\u00dcRES\u0130 :<\/strong><\/p>

Mayalama s\u0131cakl\u0131\u011f\u0131 olan 45 derecenin mayalama s\u00fcresi olan 7-8 saat s\u00fcresince sabit kalmas\u0131 gerekmektedir.<\/p>

45 derecelik \u0131s\u0131y\u0131 sabit tutmak i\u00e7in uygun bir ortam olu\u015fturunuz.<\/p>

Bu bir \u0131s\u0131s\u0131 ayarlanm\u0131\u015f f\u0131r\u0131n olabilir ve \u0131s\u0131 55 derecede olursa s\u00fct\u00fcn s\u0131cakl\u0131\u011f\u0131 45 olarak sabit kal\u0131r.<\/p>

Kab\u0131n\u0131z\u0131n veya kavanozlar\u0131n etraf\u0131n\u0131 y\u00fcnl\u00fc battaniye veya di\u011fer \u00f6rt\u00fcler ile sararsan\u0131z s\u0131cakl\u0131k uzun bir s\u00fcre 45 derecede sabit kal\u0131r.<\/p>

7-8 saat boyunca yo\u011furt p\u0131ht\u0131s\u0131 olu\u015fmam\u0131\u015f ise bilinmelidir ki s\u0131cakl\u0131k d\u00fc\u015fm\u00fc\u015ft\u00fcr veya s\u00fcre yeterli gelmemi\u015ftir.<\/p>

Bu durumlarda s\u00fcre 12 saate kadar uzat\u0131labilir veya kaplar\u0131n veya kavanozlar\u0131n\u0131n \u0131s\u0131s\u0131n\u0131n artt\u0131r\u0131laca\u011f\u0131 s\u0131cak suda veya s\u0131cak su kavanozlar\u0131n\u0131n yan\u0131nda olaca\u011f\u0131 y\u00f6ntemler tercih edilmelidir.<\/p>

S\u0131cakl\u0131\u011f\u0131n 45 derecenin \u00fczerinde 50 dereceye yak\u0131n s\u0131cakl\u0131k durumlar\u0131nda s\u00fct p\u0131ht\u0131s\u0131 h\u0131zl\u0131 olu\u015fur ama su ayr\u0131\u015fmas\u0131 da ya\u015fan\u0131r.<\/p>

S\u00fcrenin \u00e7ok uzun s\u00fcrmesi sonucu yo\u011furt tad\u0131nda ek\u015fime artar.<\/p>

S\u0131cakl\u0131k kontrolleri i\u00e7in mutlaka termometrelerin kullan\u0131lmas\u0131n\u0131 tavsiye ederiz<\/p>

Ser\u00e7e parmak ile yap\u0131lan kontroller hem ki\u015fiye g\u00f6re de\u011fi\u015fir hem de net \u0131s\u0131y\u0131 ayarlamak zor olacakt\u0131r.<\/strong><\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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7. FERMANTASYON B\u0130TT\u0130\u011e\u0130NDE BUZDOLABINA KALDIRILMASI :<\/strong><\/p>

S\u00fct p\u0131ht\u0131la\u015fmas\u0131n\u0131n tam olarak sa\u011fland\u0131\u011f\u0131n\u0131 kontrol ediniz,<\/p>

Fermentasyonu sonland\u0131rmak ve daha \u00e7ok kat\u0131la\u015fmas\u0131n\u0131 sa\u011flamak i\u00e7in yo\u011furdunuzu + 4 derecede buzdolab\u0131na koyunuz,<\/p>

6-12 saat kadar buzdolab\u0131ndan bekletiniz .Bu s\u00fcre sonunda buzdolab\u0131ndan \u00e7\u0131kararak probiyotik yo\u011furdunuzu t\u00fcketebilirsiniz,<\/p>

\u00d6nerimiz her \u00f6\u011f\u00fcnde 1 kase probiyotik yo\u011furt t\u00fcketmenizdir,<\/p>

Sindirim sisteminde besinlerin sindirilebilir ve emilim yap\u0131labilir formuna getirilmesine yard\u0131mc\u0131 olur.<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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8. MAYALIK AYIRMA<\/strong><\/p>

Yapaca\u011f\u0131n\u0131z yo\u011furttan tekrar yo\u011furt yapabilmek i\u00e7in mayal\u0131k ayr\u0131lmas\u0131 veya yap\u0131lmas\u0131 gerekmektedir,<\/p>

Yanl\u0131\u015f olan genellikle tencerenin \u00fczerinden veya tenceredeki yo\u011furt bitti\u011finde dibinde kalan bir ka\u00e7 ka\u015f\u0131k al\u0131n\u0131p k\u00fc\u00e7\u00fck bir kaba veya kavanoza konulmas\u0131d\u0131r,<\/p>

Bu y\u00f6ntem yerine 45 derecede maya s\u00fcte kat\u0131ld\u0131\u011f\u0131nda k\u00fc\u00e7\u00fck bir kap veya kavanoza da yo\u011furt mayalanmas\u0131 i\u00e7in mayan\u0131n kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131 s\u00fct\u00fcn konulmas\u0131d\u0131r,<\/p>

Fermentasyon sonucunda yo\u011furt oldu\u011funda buzdolab\u0131na konulacakt\u0131r,<\/p>

Kapa\u011f\u0131 hi\u00e7 a\u00e7\u0131lmad\u0131\u011f\u0131 ve i\u00e7ine hi\u00e7 hava girmedi\u011fi , ka\u015f\u0131k sokulmad\u0131\u011f\u0131 i\u00e7in ve s\u00fcrekli buzdolab\u0131nda sakland\u0131\u011f\u0131 i\u00e7in en hijyen mayal\u0131k di\u011fer bir deyimle dam\u0131zl\u0131k yo\u011furt mayas\u0131 olu\u015facakt\u0131r,<\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t
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Bu mayal\u0131k ve dam\u0131zl\u0131k yo\u011furt mayas\u0131 y\u00f6ntemi ile 4-5 sefer yo\u011furt yaparak sonra yeni bir sa\u015fe \/ paket ile mayalama yapman\u0131z\u0131 \u00f6neririz.<\/strong><\/p>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/h4> \n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\n\t\t\t\t\tBizi Aray\u0131n\t\t\t\t<\/span>\n\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t<\/span>\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u0130lginizi \u00c7ekebilir<\/h4>\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t
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\n\t\t\n\t\t\t\"\"\t\t<\/a>\n\n\t\t\t\t\t
\n\t\t\t\tStokta Yok<\/span>\t\t\t<\/div>\n\t\t\t\n\t\t
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\n\t\t\t\n\t\t\t\t\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/span>\n\t\t\t\tKar\u015f\u0131la\u015ft\u0131r<\/span>\n\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tG\u00f6zat\t\t\t\t\t<\/span>\n\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\tFavorilere Ekle<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t<\/div>\n\n\t\t
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Do\u011fadan Bizim K\u0131m\u0131z Mayas\u0131<\/a><\/h3>\n\t
Do\u011fadan Bizim<\/a><\/div>\t\t\t\t\t\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t5 \u00fczerinden 0<\/strong> oy ald\u0131\t\t<\/span>\n\t\t\t\t<\/div>\n\n\t\t\n\t\t\t\t\t\t\n\t\n\t250,00₺<\/span><\/bdi><\/span><\/span>\n\n\t
\n\t\t\t\t\t\t\t\n\t\t<\/span><\/span>Devam\u0131n\u0131 oku<\/span><\/a>\t<\/div>\n\n\t\n\t\n\t\t\t<\/div>\n\t<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t
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\n\t\t\n\t\t\t\"\"\t\t<\/a>\n\n\t\t\t\t\t
\n\t\t\t\t-20%<\/span> Stokta Yok<\/span>\t\t\t<\/div>\n\t\t\t\n\t\t
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\n\t\t\t\n\t\t\t\t\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/span>\n\t\t\t\tKar\u015f\u0131la\u015ft\u0131r<\/span>\n\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tG\u00f6zat\t\t\t\t\t<\/span>\n\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\tFavorilere Ekle<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t<\/div>\n\n\t\t
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Do\u011fadan Bizim Probiyotik Yo\u011furt Mayas\u0131 G\u0131da Termometresi<\/a><\/h3>\n\t
Do\u011fadan Bizim<\/a><\/div>\t\t\t\t\t\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t5 \u00fczerinden 0<\/strong> oy ald\u0131\t\t<\/span>\n\t\t\t\t<\/div>\n\n\t\t\n\t\t\t\t\t\t\n\t\n\t499,00₺<\/span><\/bdi><\/span><\/del> Orijinal fiyat: 499,00₺.<\/span>399,00₺<\/span><\/bdi><\/span><\/ins>\u015eu andaki fiyat: 399,00₺.<\/span><\/span>\n\n\t
\n\t\t\t\t\t\t\t\n\t\t<\/span><\/span>Devam\u0131n\u0131 oku<\/span><\/a>\t<\/div>\n\n\t\n\t\n\t\t\t<\/div>\n\t<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t
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\n\t\t\n\t\t\t\"Kgnf\t\t<\/a>\n\n\t\t\t\t\t
\n\t\t\t\t-14%<\/span>\t\t\t<\/div>\n\t\t\t\n\t\t
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\n\t\t\t\n\t\t\t\t\n\t\t\t\t\t<\/span>\n\t\t\t\t<\/span>\n\t\t\t\tKar\u015f\u0131la\u015ft\u0131r<\/span>\n\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t\t\t<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tG\u00f6zat\t\t\t\t\t<\/span>\n\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\tFavorilere Ekle<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t<\/div>\n\n\t\t
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Kgnf Kore K\u0131rm\u0131z\u0131 Ginseng 80 Tablet<\/a><\/h3>\n\t
Kgnf<\/a><\/div>\t\t\t\t\t\n\t\t\t\t
\n\t\t\t\t\t\n\t\t\t5 \u00fczerinden 0<\/strong> oy ald\u0131\t\t<\/span>\n\t\t\t\t<\/div>\n\n\t\t\n\t\t\t\t\t\t\n\t\n\t2950,00₺<\/span><\/bdi><\/span><\/del> Orijinal fiyat: 2950,00₺.<\/span>2550,00₺<\/span><\/bdi><\/span><\/ins>\u015eu andaki fiyat: 2550,00₺.<\/span><\/span>\n\n\t
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