Vegan starter cultures ARTiVEG YO PRO-12 ( per 5l )

We don't limit ourselves to satisfying the needs of producers of animal milk cheeses and introduce vegan bacterial cultures to the Europw market. We cater to the needs of vegans who want to embark on the adventure of creating their own vegan cheeses, yogurt, kefir, and fermented beverages from plant-based milk.

ARTISER ARTi-VEG YO PRO-12

Dosage for 5 liters of plant-based beverage

Selected vegan yogurt cultures produced with probiotics, selected and cultivated on a vegan basis, which have numerous health properties, improve the balance of intestinal bacterial flora, and reduce cholesterol, skin inflammation, constipation, and gastrointestinal disorders. They support the absorption of vitamins B and calcium.

Ideal for production:

• Greek yogurts
• Regular yogurts
• Drinking yogurts
• Fermented beverages

Strains:

• Streptococcus thermophilus
• Lactobacillus delbrueckii subsp. bulgaricus
• Bifidobacterium lactis
• Lactobacillus casei
• Lactobacillus paracasei

For creamy yogurts and Greek yogurts, we recommend using soy, almond, or cashew-based beverages containing at least 9% soy/almond/cashew or a blend of tofu, cashews, or almonds as raw material.

If additional thickening is needed, tapioca starch or plant proteins are recommended.

Rice and oat beverages can also be used to create vegan yogurts and fermented beverages.

Experience quality backed by expertise.

STORE IN A TIGHTLY CLOSED PACKAGE AT -18°C