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FreshQ® 2

FreshQ® cultures are traditional lactic acid bacteria that deliver inhibition of unwanted yeast and molds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. Developed for application in fresh cheese, yogurt and sour cream. Meets consumer demand for clean label -- label as cultures. Freeze-dried format.



Fresh cheeses, yogurt, sour cream

50 Units per 500 liters (approx. 130 gal)

Lactobacillus rhamnosus

Kosher Dairy, certificate available


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