Yo-Lac is a balanced ratio of mixed strain Streptococcus thermophilus, Lactobacillus bulgaricus, Acidophilus, and Bifidus bacteria. These bacteria maintain a thick bodied yogurt and define its flavor. Yo-Lac helps prevent spoilage, mold, and yeast which in turn can extend the shelf-life of the finished product. It is specifically designed for the manufacturing of yogurt products.


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International Media and Cultures (IMAC) specializes in producing custom-tailored products for use in the food and dairy industries. They have expanded outside of the cheese industry researching and developing products for applications in soy, probiotics, and even bio-animal feeds.International Media and Cultures provides consulting and their scientific experience doesn’t stop with cheese making only they have also assisted clients in the areas of whey and effluent treatment, or creating entire secondary product lines from dairy by-products.


International Media and Cultures, Inc.

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