Cultures for fermented milk products

A wide choice of AiBi® cultures for fermented milk products includes:

• starter cultures for production of yogurt, kefir, ryazhenka, ayran, cottage cheese, sour cream, matsoni, and fermented milk beverages;
• probiotic cultures for enrichment the cheese with beneficial flora;
• protective cultures for elimination the risks of development of undesirable flora in food products, improve safety and increase the shelf life.

Benefits of AiBi® bacterial cultures:

• Lyophilized form and possibility of direct inoculation into the product during its manufacturing.
• GMO-free
• Stable quality
• Lower logistics costs due to the own production of cultures in Russia.