Cheese cultures are a series of cultures that are used in the production of a all types of cheeses.

Yogurt Cultures are thermophilic cultures that are used in the production of set, stirred, and drinkable yogurt.

Kefir Cultures are formulated to produce a traditional kefir taste composed of sharp, sour, and slightly alcoholic notes.

Probiotics are used to add value in the production of fermented dairy foods like yogurt, kefir, cheese and non-fermented foods. Probiotic Cultures are supplementary cultures that are known to have nutritional and health benefits.

Protective Cultures are a clean label option that inhibit undesirable microorganisms in a biologically friendly way.