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.
Explore products
Showing all 3 results
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
