YOGURT for Agile & Lean Culture: Discovered thru Practice, Inspired by Nature

Most of my arguments are based on my own adaptation of Musashi style:
“Agile & Lean practices must be understood as though the practitioner himself had discovered them from his own mind. Learn about all of them, but never become fond of any.”

My purpose is to make you aware of the many facets of Agile & Lean practices. With that attitude you may analyse any situation, and decide on the best procedures to adapt and apply accordingly. What I hope to do is help you think about workplace culture with more practical and natural ways.

Why authorship?
Because knowledge is more valuable when you share it. Because learn-teach-share is good for the soul, and it leads to growth altogether, but mainly because… Sharing is Caring!


Disclaimer!
This book is not a Shakespearian play, Homeric poetry, nor a fiction book written by using English language masterfully…
I’m aware of the fact that I may have done some grammar mistakes here and there, and I have no excuse other than expressing that I’m continuously practising also to develop my writing skills.
Nevertheless, I kindly ask your understanding and direct your attention on the techniques and methodologies presented in this book instead of focusing on the grammar mistakes.
This book is intended to help you in bettering your workplace. Hence, content and applicability of the methods are the main focal point.

This book contains 4 (four) chapters with subsections related to Toolbox, Compass, Storyline, and Experiential. While each chapter can be regarded and read as self-contained notebook, still they are all interconnected.

Contents:
> Chapter.1 : A Primer on Agile Mindset
>> 1.1 Finding the Direction
>> 1.2 Overview and Terminology
>> 1.3 Caveats: Beware of the Downsides
> Chapter.2 : Set of Techniques for the Foundation
>> 2.1 Fibonacci Pairing: Learning through Collaboration
>> 2.2 Common Language as a Contextual Medium
>> 2.3 Slicing, Timeboxing, and matters of Sharpness
>> 2.4 Forming Teams as Organisms
>> 2.5 The importance of ‘Naming’
>> 2.6 Presence and Ownership
> Chapter.3 : COMPASS for Continuous Delivery
>> 3.1 The Foundational Aspects
>> 3.2 The Five C’s in Action
> Chapter.4 Experiential Learnings : once upon a time
>> 4.1 A Practical Storyline in Action
>> 4.2 About Remote Teams

If this book inspires you, how delightful would that make the humble author myself.
Please read with patience, and remember to share your feedback.

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Dehydrated Milk Kefir Grains – Living Probiotic Culture

Milk Kefir grains are composed of probiotic bacteria and yeast held together in a polysaccharide matrix. Milk kefir grains ferment milk to produce a yogurt like beverage called Kefir. Kefir grains originated from the Northern Caucasus Mountains where they have been used for over a thousand years to produce this living culture from milk. Kefir grains unlock many nutrients in milk, increase their bioavailability and provide many health benefits. The culture will keep multiplying as long as you take care of it and it’s only a one time purchase for a lifetime supply of probiotics. You will receive 1 generous teaspoon (5ml/3g) of dehydrated Milk kefir grains which will yield 1 Tablespoon (15ml/17g) of live fresh kefir grains once re-hydrated. 1 Tablespoon of milk kefir grains will culture 1 Cup of Milk (250ml) every 24 hours. We only use culture friendly utensils to grow our milk kefir grains like food grade plastic vessels, nylon strainers and glass jars. Metal utensils are never used to make our Kefir. We don’t use a dehydrator to dry our milk kefir grains because we think most dehydrators provide excessive heat which might disturb the micro flora present in kefir grains. We let our grains dry in room temperature away from sunlight. Printed instructions for troubleshooting and activating dehydrated Milk kefir grains are included with every order. In addition we will provide e-mail support to answer any questions. Dehydrated milk kefir grains become active within 5-14 days. Dry kefir grains are ideal for back up storage and for long distance shipping and will preserve for months without needing to be fed. Dry kefir grains also withstand colder and warmer temperatures much better than fresh kefir grains.

Product Features

  • Dehydrated Kefir grains are ideal for long distance shipping and as a backup storage.
  • Milk Kefir grains unlock many nutrients in milk.
  • Kefir is good for Lactose Intolerant Individuals
  • Milk Kefir Provides Billions of Healthy Probiotic Bacteria.
  • A onetime purchase for a lifetime supply of probiotics.

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Kefir Yogurt.bg Pack of 3 sachets – Starter Culture – Digestive Health,detoxifying for 3 Liters

Contains: 3 foil-packets of culture (1 gram each for 1 liter milk product). Storage conditions the starter culture: Keep in a cool place in the refrigerator. Storage: at temperature below +20 °C – 24 months. The cell concentration of at least 10⁹ cfu/g . You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild kefir flavor and aroma. Instructions: Boil the 1 liter milk. Cool at 30 – 32 °C. Add 1 g of dry culture in 1 liter of milk and mix thoroughly. The resulting mixture was poured into the flask and leave for 12- 14 hours by still keeping the temperature (put in thermos or use yogurt maker). Readiness of the product is determined to taste and a bunch of (should be moderately dense). The finished product can be mixed . Pour into a storage container. Store in a refrigerator (+2 +6 º C) up to 72 hours. In case you use yogurt maker follow the applied instructions. Recommended Daily Allowance: No limits in the consumption. Suitable for adults and children over one year of age. Storage conditions: Keep in a cool place in the refrigerator. Consume in the the next 2-3 days(72 hours).

Product Features

  • Kefir – a fermented milk drink produced from cow’s milk, fermented cultures of bacteria and concentrate kefir grains. Kefir differs from other dairy products with a unique set of bacteria and fungi, in its composition.
  • The Kefir is product for mass consumption, which is useful for people of all ages. He has a probiotic effect – that is a positive effect on the intestinal microflora and metabolism in general. Due to its complex composition, kefir can prevent the development of intestinal pathogens. Its medicinal properties are based on the ability to inhibit microbial lactic bacteria and yeasts. Additionally, kefir has immunity, calming and mild diuretic effect.

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Simbilact Yogurt Starter Culture – 2 bottles for up to 20 litters of Homemade Yogurt – Highest quality

In one package – 2 bottles with yogurt starter. 1 bottle = 1 – 4 L of yogurt. Could be re-fermented up to 3 times.

May be used in pure form.

The species of the microflora:

Lactobacillus delbrueckii ssp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
Lactococcus lactis ssp. cremoris
Lactococcus lactis ssp. lactis
Lactococcus lactis ssp. lactis var. diacetylactis

The probiotic of new generation. It contains the highest concentration of useful human friendly bacteria. Symbilact is an advanced product to recover the microflora both in the form of fermented milk beverage, and in pure form.

VIVO Symbilat is a bacterial starter for the preparation of fermented milk product Symbilact. This advanced probiotic containing the highest concentration of useful human friendly bacteria. This feature enables you to use Symbilact not only as a Fermented milk product, but in its pure form, without any fermentation procedure.

Symbilact is the best starter for the restoration of healthy microflora, or to expel unwanted germs. Its effect is equally strong when used in pure form and when the fermented milk product made from the bacterial starter is used.

Symbilact useful properties

– restores and maintains the healthy intestinal microflora, urogenital system, upper respiratory tracts

– stimulates the growth and activity of own microflora (bifidobacteria and lactobacilli)

– promotes the enhancement of the immunity and the development of its own interferon

-resists to the intestinal infections and putrefactive bacteria

– normalizes digestion, improves peristalsis, prevent constipation

– effective when applied locally to combat bacterial and fungal lesions of the skin and mucous membranes.

Product Features

  • For daily usage
  • To strengthen the immune system
  • Microflora Restoring
  • For pregnant women and nursing mothers
  • For metabolism

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Bifivit Yogurt Starter Culture – 2 bottles for up to 8 litters of Homemade Yogurt – Highest quality

In one package – 2 bottles with yogurt starter. 1 bottle = 1 – 4 L of yogurt.

For Grownups and children from 6 months old

The species of the microflora:

Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
Lactococcus lactis ssp. cremoris
Lactococcus lactis ssp. lactis
Lactococcus lactis ssp. lactis var. diacetylactis

Bifivit is used for feeding children aged 6 months and older. It helps to restore the microflora, strengthens the immune system, and prevents allergic reactions. Children like its taste very much.

Bifivit is a starter for homemade fermented milk drink. Bifivit is the most popular and adored by children product. Used to feed children aged 6 months and older. It is with Bifivita that often begins the input of the fermented milk products in the child diet. The long-term and widespread use of Bifivita as medical and dietary product in the baby food showed its high efficacy in the treatment and prevention of various diseases, especially those affected gastrointestinal tract, staph infections, allergies, respiratory diseases, metabolic and immune disorders, and others. Bifivit restores healthy intestinal microflora, contributing to the health maintenance, improvement and recovery. Human friendly bacteria belonging to the Bifivita is being actively reproduced in the milk making a thick fermented milk drink with a pleasant mild flavour and delicate texture. Useful properties are based on the high content of useful microflora cells (bifidobacteria, lactobacilli, propionibacteria, lactococci) and their useful metabolites (polysaccharides, vitamins, fatty acids, enzymes, etc). The Bifivit includes bifidobacteria and lactobacilli bacteria of different types and strains.

Product Features

  • To strengthen the immune system
  • Microflora Restoring
  • For children

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Kefir Yogurt.bg – Starter Culture – Digestive Health,detoxifying- 1 box – 10 sachets

Contains: 10 foil-packets of culture (1 gram each for 1 liter milk product). Storage conditions the starter culture: Keep in a cool place in the refrigerator. Storage: at temperature below +20 °C – 24 months. The cell concentration of at least 10⁹ cfu/g . You can obtain a fermented milk product thick viscous consistency with probiotic properties and clean, mild kefir flavor and aroma. Instructions: Boil the 1 liter milk. Cool at 30 – 32 °C. Add 1 g of dry culture in 1 liter of milk and mix thoroughly. The resulting mixture was poured into the flask and leave for 12- 14 hours by still keeping the temperature (put in thermos or use yogurt maker). Readiness of the product is determined to taste and a bunch of (should be moderately dense). The finished product can be mixed . Pour into a storage container. Store in a refrigerator (+2 +6 º C) up to 72 hours. In case you use yogurt maker follow the applied instructions. Recommended Daily Allowance: No limits in the consumption. Suitable for adults and children over one year of age. Storage conditions: Keep in a cool place in the refrigerator. Consume in the the next 2-3 days(72 hours).

Product Features

  • Kefir – a fermented milk drink produced from cow’s milk, fermented cultures of bacteria and concentrate kefir grains. Kefir differs from other dairy products with a unique set of bacteria and fungi, in its composition.
  • The Kefir is product for mass consumption, which is useful for people of all ages. He has a probiotic effect – that is a positive effect on the intestinal microflora and metabolism in general. Due to its complex composition, kefir can prevent the development of intestinal pathogens. Its medicinal properties are based on the ability to inhibit microbial lactic bacteria and yeasts. Additionally, kefir has immunity, calming and mild diuretic effect.

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Vitalact Yogurt Starter Culture – 2 bottles for up to 20 litters of Homemade Yogurt – Highest quality

In one package – 2 bottles with yogurt starter. 1 bottle = 1 – 4 L of yogurt. Could be re-fermented up to 3 times.

For Grownups and children from 6 months old

The species of the microflora:

Streptococcus thermophilus
Lactobacillus delbrueckii ssp. bulgaricus
Lactobacillus acidophilus
Bifidobacterium lactis
Lactococcus lactis ssp. cremoris
Lactococcus lactis ssp. lactis
Lactococcus lactis ssp. lactis var. diacetylactis
microflora of kefir grains
Lc. lactis
Lactobacillus ssp. Kefir yeast

The product is characterized by increased content of amino acids, fatty acids, vitamins and minerals of natural origin. Vitalact is assigned for children of all ages and dietary nutrition of adults.

VIVO Vitalact is a bacterial starter for making the homemade fermented milk product Vitalact.

Vitalact is distinguished from usual cow’s milk and traditional fermented milk products by higher content of nutrient deficiency (amino acid, tryptophan, cystine, polyunsaturated fatty acids, vitamins and minerals of natural origin).

The regular use of Vitalact enables to balance the diet of children as for the content of key nutrients and bioactive substances necessary for normal functioning of the body.

The product has a positive effect on the appetite and metabolism, normalizes the process of digestion, helps in the prevention of gastrointestinal diseases, and allows normalizing the composition of the microflora after undergone diseases.

Vitalact is assigned for children of all ages and dietetic nutrition.

Product Features

  • To strengthen the immune system
  • For children
  • For metabolism

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Bulgarian Starter Culture for Traditional Yogurt – natural – up to 50 liters

Bulgarian Starter Culture for Traditional Yogurt – natural – up to 50 liters The Starter Culture for original Bulgarian Yogurt is a symbiotic combination of selected natural sources and lactic-acid microorganism strains – type Lactobacillus bulgaricus and Streptococcus thermophilus. Lactobacillus bulgaricus is well known as an excellent health and longevity source in our daily diet. Many prestigious medical science institutes have studied and confirmed the regenerative prophylactic and probiotic effects of the Lactobacillus strains, included in this Starter Culture. Their antimicrobial activity contributes to the processes of maintaining the healthy balance of all necessary microorganisms for the digestive tract. They are also helping in the processes of eliminating bad cholesterol and detoxifying overall effect, as well as immune system booster. EACH BOX CONTAINS: 10 freeze-dried foil-packets of culture, 1 gram each – for min 1 liter and max 5 liters Do not store back open foil-packets. Ingredients: No less than 1×10⁹ living cells per gram Lactobacillus bulgaricus Streptococcus thermophilus STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0°C and 10°C. PREPARATION STEPS: 1. Boil the raw milk. (1 to 5 liters). 2. Keep it hot for 30 min. 3. Cool it down to 42°C-45°C. 4. Add the starter culture( 1 foil packet -1 gram) and stir well. 5. Allow it stand for 8-10 hours by still keeping the temperature of 42-45°C. (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10°C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.

Product Features

  • HOMELAND OF YOGURT IS BULGARIA Bulgarian bacillus is an active producer of lactic acid, which, in turn, has a suppressive effect on pathogens, thus helping the body to more actively fight infections. What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch.
  • BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
  • HEALTHY FEATURES OF BULGARIAN YOGURT Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity. Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt.

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Yogurt Starter Cultures – Pack of 5 Freeze-Dried Culture Sachets for Authentic Bulgarian Yogurt(5 sachets)

Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no – you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there’s more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple – use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako (кисело мляко) similar to the one our grandmothers used to make, guaranteed.

Product Features

  • Use with all yogurt-making appliances
  • Contains live active bacteria like ”Lactobacillus delbrueckii subsp. Bulgaricus” and ”Streptococcus thermophilus”
  • One sachet is enough to make 1 quart of plain, slightly tart in taste yogurt and re-cultured after
  • Suitable for vegetarians and SCD diet
  • Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

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Pure Acidophilus Yogurt Starter – Pack of 12 Freeze-dried Culture Sachets for Authentic Plain Yogurt (12 sachets)

Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no – you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there’s more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple – use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako (кисело мляко) similar to the one our grandmothers used to make, guaranteed.

Product Features

  • Use with all yogurt-making appliances
  • Contains live active bacteria of ” Lactobacillus acidophilus”
  • One sachet is enough to make 1 quart of plain yogurt and re-cultured after
  • Suitable for vegetarians and SCD
  • Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

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