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Fermented Milk Cultures

Whether it's for cream, kefir, sour cream, or buttermilk, the choice of cultures and fermentation techniques is key to achieving the desired flavor, texture, and pH.

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I200CCC0320

DSG-HB Frozen 250 u

Mesophilic adjunct eXact® culture, type O.

The culture increases texture but not diacetyl flavor or CO2.

DSG-HB or HB-3 is used in combination with other lactic acid cultures, e.g. CHN-cultures, the XT-series or the DSG-2000-series.

The culture does not contain flavor producing bacteria and should not be used alone.

HB-3 is ideal for achieving increased viscosity in buttermilk used for dressings and baking, as well as for regular and reduced fat sour cream products and thick milk products.

$48.61
I200CCC0248

eXact® KEFIR 12 Frozen 500 u

Blend of 12 aromatic eXact® Kefir cultures.

The eXact® KEFIR culture produces texture and flavor characteristic of modern Kefir.

The eXact® Kefir 12 should be use together with a YoFlex® to differentiate flavor and to obtain 14 Kefir cultures.

$184.18
I200CCL0224

FD-DVS eXact Dahi 2 Freeze-dried 200 u

Blend of thermophilic and mesophilic culture, type MT.

The culture produces flavor and acidity.

The culture will produce a fermented milk with body, flavor and low post-acidification.

Suitable for Dahi.

$66.11
I200CCL0225

FD-DVS eXact Dahi 3 Freeze-dried 200 u

Blend of thermophilic and mesophilic culture, type MT.

The culture produces flavor and acidity.

$66.11
I201CDL0171

KAZU 1 - 1000 L Freeze-dried 50 DCU (Box of 50 pouches)

Freeze-dried concentration lactic starter for the direct vat inoculation of milk and milk bases.

$766.03
I201CDL0177

KEFIR DC for 1000 L Freeze-dried (Box of 10 pouches)

Concentrated, freeze-dried culture for direct inoculation of milk, multi species culture with kefir grains.

$472.17