UBM 12.0 consists of specifically selected blend of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. lactis biovar. diacetylactis, Leuconostoc spp., Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus. UBM 12.0 ensures a uniform and controlled production of fermented milk (like Dahi) with aromatic flavour. Furthermore UBM 12.0 might be used in the production of fresh cheese and soft cheese too.
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