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Protective culture that consists of a blend of patented Lactobacillus paracasei and Lactobacillus plantarum that have been selected and designed for optimal yeast and mold inhibition, while maintaining a milk acidic flavor. Very good yeast and mold inhibition in mild acidic product conditions. Combines well with milk yogurt cultures. Meets consumer demand for clean label -- label as cultures. Freeze-dried.



Yogurt and other fresh fermented dairy products.

Varies per application; please contact Dairy Connection Technical Support for more information.

Lactobacillus paracasei

Lactobacillus plantarum

Kosher Dairy, certificate available


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Aroma B