Dairy starters

  • Can be used in variety of yoghurt, yoghurt doogh and cheese
  • Use of highly effective Streptococcus thermophilus and Lactobacillus bulgaricus
  • Designed and formulated to be suitable for the Iranian taste
  • Produces a pleasant flavor in dairy products
  • Produces a high exopolysaccharide yield and creates a cohesive and uniform texture
  • Increases shelf life

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