Explanation: Yoghurt is made by introducing traditional Bulgarian strains of Lactobacillus (Lactobacillus delbruckii or bulgaricus and Streptococcus thermophilus) into pasteurised milk that is then heated to a temperature of 42-45°C. Fermentation time is very short, only 2 to 3 hours. This protocol results in a yoghurt that is ideal for industrial-scale production.

  • Conversely, K-PHILUS is obtained solely through the action of its ferments (Lactobacillus acidophilus and Lactobacillus rhamnosus) and Lactococcus, which is added for flavour. The product undergoes a long fermentation time of between 10 to 15 hours, thus allowing the active strains to develop in large numbers. There is, therefore, no addition of traditional Bulgarian strains (the bacillus used to make yoghurt).
  • Due to its production constraints, K-PHILUS is made at semi-traditional dairies, rather than at industrial-scale production sites.


Explanation: The ferments used to make yoghurt would inhibit the development of the strains specific to K-PHILUS (Lactobacillus acidophilus and rhamnosus), which are more fragile.

  • K-PHILUS would effectively lose its beneficial effects if eaten with yoghurt. On the other hand, it is perfectly possible to alternate consumption of K-Philus and yoghurt, after observing the recommended period of use.


Definition: Cow’s milk and, generally speaking, all dairy products including yoghurt are richer in casein (a milk protein poorly assimilated by the human digestive system) than is human milk, which has a higher albumin and globulin content. This simple observation may explain why, amongst other things, some people have difficulty in digesting cow’s milk.

  • K-PHILUS undergoes a longer period of natural breakdown of proteins, including casein. This breakdown is caused by the development and action of the ferments (Lb. acidophilus and Lb. rhamnosus) (proteolysis analysis conducted by Pr Hamon (1)).


Definition: Fermented milk is a dairy product that is cultured using lactic bacteria of several different genera or species, the fermentation criteria of which vary according to fermentation time and temperature.

  • K-PHILUS is a perfect example of this definition as it is produced by a long fermentation of Lb. acidophilus and Lb. rhamnosus. The special feature of these bacteria is that they are maintained at 37°C, the temperature that is ideal for their development and that renders them LIVE and ACTIVE.
  • K-PHILUS is an exceptional fermented milk, extremely rich in LIVE Lactobacillus bacteria (analyses demonstrate very high concentrations of around 50 billion live bacteria in each jar).

K-PHILUS ACTS FASTER THAN capsules of lyophilised lactic bacteria

Explanation: Lyophilisation is a preservation process applied to certain substances that are more likely to degrade over time. Lyophilised bacterial strains therefore require a latency period of several hours before they regain their initial level of activity.

  • K-PHILUS starts to act immediately against bacteria that disrupt a good physiological balance as the ferments used (Lactobacillus acidophilus and Lactobacillus rhamnosus) have already been revitalised. Their culture at 37°C, the temperature of the human body, enhances their ability to populate the gut microbiota and means they act faster following ingestion.

(1) Bromatological analysis of K-PHILUS fermented milk conducted by Professor Hamon – Université Paris Sud.