Probiotic Cultures

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

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LyoPro® Biotic BB

Description: A lactic acid and acetic acid producer culture with slow acidifying activity. This culture is used as an additive in the production of fermented foods like fermented milk, yogurt, cheese and non-fermented foods.

Composition: Bifidobacterium bifidum 1 x 1011 CFU/g

Application: Fermented foods like fermented milk, yogurt, cheese and non-fermented foods.

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

Kosher Status:
OK Kosher Cholov Yisroel

LyoPro® Biotic BL

Description: Bifidobacterium lactis is an additive culture used to prepare fermented milk and cheeses in association with different cultures like Streptococcus salivarius subsp. thermophilus.

Composition:Bifidobacterium lactis

Application: Fermented foods like fermented milk, yogurt, cheese and non-fermented foods.

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

Kosher Status:
OK Kosher Cholov Yisroel

LyoPro® Biotic LA

Description: Lactobacillus acidophilus is an additive culture used to prepare fermented milk and cheeses in association with different cultures like Streptococcus salivarius subsp. thermophilus.

Composition: Lactobacillus acidophilus

Application: Fermented foods like fermented milk, yogurt, cheese and non-fermented foods.

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

Kosher Status:
OK Kosher Cholov Yisroel