Lactic Cultures Lactic acid bacteria have been used to ferment or culture foods for at least 4000 years. They are used in particular in fermented milk products from all over the world, including yoghurt, cheese, butter, buttermilk, kefir and koumiss.

Lactic acid bacteria refers to a large group of beneficial bacteria that have similar properties and all produce lactic acid as an end product of the fermentation process. They are widespread in nature and are also found in our digestive systems. Although they are best known for their role in the preparation of fermented dairy products, they are also used for pickling of vegetables, baking, winemaking, curing fish, meats and sausages.

Shelf Life & Packaging

Shelf life : Best before 12 months, Stored in room temperature.
Packaging : 1 Kg. each & bulk other