PRODUCTS: FERMENTED MILK



The combination of different types of strains allows obtaining different products in terms of structure, organoleptic qualities, and acidity levels.

Application Composition Product
TRADITIONAL YOGURT
Stirred yogurt Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus YO 5/6
Drinkable yogurt YO 3/4
Set yogurt YO 1/2
LOW POST-ACIDIFICATION YOGURT
Stirred yogurt Streptococcus salivarius subsp. thermophilus-Lactobacillus delbrueckii subsp. bulgaricus YO 10
Drinkable yogurt YO 11
Set yogurt YO 12
KEFIR
Kefir, Gas +++++, Aroma ++ Debaryomyces hansenii, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. lactis, Leuconostoc, Streptococcus thermophilus KEFIR 1
Kefir, Gas +++, Aroma +++ KEFIR 2
Kefir, Gas ++, Aroma +++++ KEFIR 3
Application Composition Product
Milk, Yogurt, Kefir Lactobacillus acidophilus Lactobacillus acidophilus
Milk, Yogurt, Kefir Bifidobacterium bifido Bifidobacterium bifido
Milk, Yogurt, Kefir Lactobacillus casei Lactobacillus casei
Application Category Product
Yogurt Natural constituent RICCOYOGURT
Application Composition Product
Yogurt, sour cream Special cultures BIO 1
Yogurt, sour cream Special cultures BIO 2