Cheese Cultures are starter cultures that are used in the production of butter, cream, fresh cheese, soft cheese, semi-hard cheese, and hard cheeses.

Yogurt Cultures are thermophilic starter cultures that are used in the production of fermented milk products like set, stirred, and drinkable yogurt.

Kefir Cultures with the addition of the yeast kluyveromyces marxianus have been formulated to produce a traditonal kefir taste composed of sharp, sour, and slightly alcoholic notes.

Probiotic Cultures are supplementary cultures used in the production of fermented milk, yogurt, and cheese that are known to have nutritional and health benefits.

Protective Cultures are  clean label bioprotective cultures that inhibit the growth of pathogenic bacteria, undesirable microorganisms in a biologically friendly way.