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Quality Solutions

Kefir Cultures

Kefir grains, when inoculated into milk, produce acidified fermented milk that is slightly carbonated and contains small amounts of alcohol. During fermentation, lactic acid, bioactive peptides, exopolysaccharides, antibiotics and numerous bacteriocins are produced.

PRODUCT CODE COMMERCIAL
NAME
PERFORMANCE TEXTURE FLAVOUR GAZ
643356 DI-PROX®K01 Medium to
fast
acidification
Medium to
thick
Mild
with
yoghurt
flavour
Low
643934 DI-PROX®K02 Medium
acidification
Medium to
thick
Mild
with
yoghurt
flavour
Low
643439 DI-PROX®K013 Medium
acidification
Medium Medium to
strong aroma
Low
643660 DI-PROX®K023 Medium to
fast
acidification
Medium Medium to
strong aroma
Low

 

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