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.
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.
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.
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.
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.
