The combination of various types of strains allows to obtain differentiated results in terms of structure, organoleptic qualities and acidity values.
| Fermented milk | Product |
|---|---|
| BUTTERMILK | BM |
| DAHI | DH |
| BIBIDA LACTEA | YO 1/2 |
| Yogurt | |
|---|---|
| DRINKABLE YOGURT | YO 3/4 |
| STIRRED YOGURT | YO 5/6 |
| SET YOUGURT | YO 5/6/7/8 |
| GREEK YOGURT | YO HPI 1/2/3/4 |
| HIGH PROTEIN | YO HPI 1/2/3/4 |
| SKYR | YO HPI 1/2/3/4 |
| KEFIR | |
|---|---|
| WITH YEAST | KEFIR 1/2 |
| WITHOUT YEAST | KEFIR NG |
