Fermented Milks

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1000 Series

Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. Medium body and texture.

2000 Series

Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. Heavy body and texture.

901

Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream.

C-Fir (formerly called Kefir Type C)

The C-Fir blend (formerly called Kefir Type C) is a selected blend of cultures that produce foamy kefir. Produces a product similar to that made from kefir grains as compared to lactic acid production, pH and viscosity.

MK5

A blend of individually selected strains of cultures for the production of fermented milks such as drinkable yogurt and kefir.