Dairy Cultures – Aristomenis D. Phikas

Feta & White Cheese Cultures

TBM B	Combination of mesophilic and thermophilic microorganisms
1,2,3,4
TBM N	Combinations of mesophilic and thermophilic microorganisms
TBM E
3A	Combination of mesophilic microorganisms
3B

Yoghurt Cultures

YBZ	Combination of thermophilic microorganisms for Greek traditional yoghurt
YF	Combination of thermophilic microorganisms for strained yoghurt European type
YBD	Combination of thermophilic microorganisms for dessert

Hard Cheese Cultures

Kaseri	LHZ
Kefalotyri	TBC
Graviera	GR
Mozzarella	T

Propionic cultures PR-1

Bioprotection Cultures against Yeasts and Molds

Bacteria present in the culture protective have a specific inhibitory effect on yeasts and molds. The culture consists in natural strains that have not been subject to genetic modification as defined by European Directive 2001/18/EC. They were selected from a large number of strains for their technological quality.

Summary of benefits
– Growth control of yeasts and molds
– May be labeled as a culture
– Improvement and extension of the life
– alternative to chemical protection of food
– Ease of handling
– Reduced costs
– Opportunities to improve the consistency

Cultures for Olives, Peppers, Fermented Vegetables, etc.

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Feta & White Cheese Cultures

Yoghurt Cultures

Hard Cheese Cultures

Bioprotection Cultures against Yeasts and Molds

Cultures for Olives, Peppers, Fermented Vegetables, etc.

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