Buttermilk and sour cream have many functions from baking to product flavoring to being used as a condiment in a consumer’s home. We understand that each application has its own unique challenges and characteristics that must be maintained. Our Cremosa culture line offers a broad array of acidification speeds, textures, and flavor intensities well suited to address each of these needs.
- Cremosa FSC Series – Fast cultures combinations for retail or industrial applications
- Cremosa SSK Series – Cultures for traditional fermentation
- Cremosa SSK VXF Series – High viscosity cultures for traditional buttermilk and sour cream applications
- Cremosa SSK XF Series – Cultures with added diacetyl flavor for traditional fermentation
- Cremosa FAS Series – Cultures formulated without citrate fermenting strains
- Cremosa MPA Series – Sour cream cultures with minimum post acidification