Kefir Cultures

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.

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LyoPro® KEFIR

Characteristics: Acidification: ●●●●○ Aroma: ●●●●○ Viscosity: ●●○○○ Gas:●●●●●

Description: Blend of homofermentative and heterofermentative strains with acidifying activity and good production of aroma and flavor.

Composition:
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp.cremoris,
Streptococcus Salivarius subsp. thermophilus,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Leuconostoc cremoris,
Kluyveromyces marxianus.

Application: Traditional Kefir

Shelf-life: 20 months at -0.4°F (-18°C)

Kosher Status:
OK Kosher Cholov Yisroel