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Yogurt Cultures
The types of yogurts, their texture, and flavor are defined by the choice of cultures and the production method. Explore our wide range of yogurt cultures here!
PROBAT 222 Freeze-dried 500 DCU
Freeze-dried culture for direct inoculation of process milk.
Undefined, mesophilic multiple-species DL-Culture.
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YO-MIX 151 Freeze-dried 375 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.
The culture is a freeze-dried powder.
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