Fermented milk

Around the world there is a multitude of various types of fermented milk which, depending on the region or country in question, are called Ayran, Kefir, Lben, Raibi, or cultured buttermilk (milk fermented with Lactobacillus casei), which are all terms used for referring to a specific taste, texture, and acidity, based on certain know-how and particular strains.

BIOPROX, bolstered by its experience in the field of yogurt and its international expertise, has developed a range of specific lactic starter cultures for manufacturing various types of fermented milk.