Characteristics: Acidification: ●●●●○ Aroma: ●●●○○ Viscosity: ●●●○○ EPS●●●○○
Description: Lactic acid producer culture with fast acidifying activity with good flavor and exopolysaccharides (EPS) production which contributes to good consistency, aroma, structure and creaminess and is suggested for set and stirred yogurt.
Composition: Streptococcus Salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus
Application: Suggested for Fermented milk, creamy and dense yogurt, both set and stirred.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel