Kefir Cultures

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

Explore products

Showing the single result

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

 

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.Select options