High-moisture cheeses such as fresh cheeses (mozzarella, feta, cottage cheese) and fermented-milk products (yogurt, quark)
Feta/white cheese: 10 DCU per 100 liters milk
Yogurt: 10 DCU per 100 liters milk
Sour cream: 10-30 DCU per 100 liters cream
Lactobacillus paracasei
Propionibacterium freudenreichii subsp. shermanii
Kosher Dairy, certificate available
non-GMO