Lactic starter cultures for fermented milk
A range of lactic starter cultures for age-old specialities and which are adapted to the needs of local consumers.
| DI-PROX | ||
| Acidifying and aromatizing mesophilic starter cultures |
A blend of mesophilic starter cultures and texturizing thermophilic starter cultures |
Specific blends |
|---|---|---|
| Manufacturing fermented milk, acidified cream, fresh cheeses, etc. | Manufacturing fermented milk with a thick and creamy texture | Manufacturing of traditional or industrial kefir |
| Fast acidification | Fast acidification | Fast acidification |
| Resistance to bacteriophages | Very aromatic cultures | A specific blend for the production of kefir |
| Strong production of diacetyl and acetoin | Resistance to bactériophages | Mild to very pronounced aroma of kefir |
| Production of exopolysaccharides for improving the texture | ||
