Golden Time Cultures: New Fast Fermenting Cultures for Fresh Dairy Products

These new cultures are generating considerable interest in the dairy community as using them can significantly reduce the time it takes to produce fresh dairy products such as Yogurt, Kefir, Cottage Cheese or Sour Cream.  These products have been designed to shorten fermentation time, provide high safety and premium organoleptic profiles. Using these patented ‘Golden Time’ strains, for example, in yogurt […]

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