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These are cultures of specific bacteria used to initiate dairy fermentation, ensuring consistency, quality, and safety of the final fermented dairy products.

A dairy product produced through bacterial fermentation of milk, mainly by Streptococcus thermophilus and Lactobacillus bulgaricus, which results in a thickened texture and tangy flavor.

A fermented dairy drink made with kefir grains, a complex symbiotic matrix of yeasts and bacteria, leading to a probiotic-rich product with a slightly effervescent character.

The liquid byproduct of cheese production after milk has been curdled and strained, rich in lactose, proteins, and minerals, and can be further fermented or processed into various products.

The process where milk proteins (casein) coagulate to form a gel, often through the addition of rennet or acidic substances, essential for cheese-making.

A heat treatment process that kills pathogenic bacteria in milk, making it safer for consumption and improving the shelf-life and quality of dairy products where fermentation is used.

LAB such as Lactobacillus are crucial in dairy fermentation, converting lactose into lactic acid and contributing to the flavor, texture, and safety of products like yogurt and cheese.