Lyofast ST 436 consists of specifically selected blend of Streptococcus thermophilus strains of which a small part is fast acidifying but most are EPS producing. Lyofast ST 436 ensures a uniform and controlled production of very mild fermented milk or sour cream with very high viscosity. Lyofast ST 436 may also be used in other products such as fresh cheese, soft cheese, and in blends for yoghurt.
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