The Bulgarian strain of Lactobacillus is renowned throughout the world for its excellent qualities contributing to good health and longevity. The Probiotic therapeutic and prophylactic characteristics of these Starter Cultures made from pure Bulgarian strains of Lactobacillus Bulgaricus and Streptococcus thermophilus are established and recognized by many prestigious Medical Institutions. These cultures are used for the production of Dahi/Yoghurt, Cream and Cheese. Their Antimicrobial activities help in recovering the balance in the digestive tract ecosystem. They help in natural biodegradation of Cholesterol, remove Toxins from the body, strengthen the immune system and prevent formation of tumours.
| Culture | Characteristics | Strain |
|---|---|---|
|
Starter Culture for Standard Yoghurt |
Slight acid flavour and high density. |
Streptococcus Thermophilus
|
|
Starter Culture for Traditional Yoghurt |
Traditional Bulgarian yoghurt with gentle taste and distinctive lactic acid flavour with rich and gentle sweet cream taste |
Streptococcus Thermophilus
|
|
Starter Culture for Yoghurt with Cream |
Slightly acid flavour and high density |
Streptococcus Thermophilus
|
| Culture | Strain |
|---|---|
|
Starter Culture for Cream |
Lactococcus Lactis subsp. Lactis Lactococcus Lactis subsp. Cremoris Leuconostoc Mesenteroides subsp. Cremoris Lactococcus Lactis subsp. LactisBiovar Diacetylactis |
| Culture | Characteristics | Strain |
|---|---|---|
|
Starter Culture for Soft Cheese |
Semi hard cheese under BG Standard |
Lactococcus Lactis subsp. Lactis
|
|
Starter Culture for White Brined Cheese |
Soft Cheese, Italian type, Cottage |
Lactococcus Lactis subsp. Lactis
|
|
Starter Culture for Yellow Cheese |
Hard cheese |
Streptococcus Thermophilus
|