DVS Beverage Starter Cultures
There are two main lactic acid bacteria used in making homemade and catering yogurt. Usually L. bulgaricus and S. thermophilus are added at a ratio of 1:1. Other types have additional strains of bacteria, which affect the taste and potential health benefits of the curd.
Supplier | Creative Enzymes |
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Product # | PRBT-010 |
Pricing | 100 ug, contact supplier for pricing |