Kefir is a blend of cultures used in making fermented milk and kefir. The culture contains strains developed from kefir grains for the production of flavors and a low production of gas.
Kefir by CHR Hansen: Fermented milks produced with XPL cultures will have extra high texture, high flavor and medium CO2. Blend of mesophilic aromatic eXact® culture, type LD and thermophilic culture. The eXact-Plus culture produces texture, flavor and CO2.
Culture composition: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis,
Lactococcus lactis subsp. lactis, Leuconostoc and Streptococcus thermophilus.
Kefir DC by Danisco: Blend of Lactococcus lactis subsp, Leuconostoc sp., Lactobacillus sp., and Streptococcus thermophilus. 1 sachet will treat 260 gallons of milk.
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