The Alce Group’s lines of cultures dedicated to yogurt and kefir
Yogurt is defined as the product of milk fermentation, without serum subtraction, carried out by two bacterial species: Streptococcus thermophilus ...
Yogurt is defined as the product of milk fermentation, without serum subtraction, carried out by two bacterial species: Streptococcus thermophilus ...
A new Freedonia Group analysis projects growth in demand for yogurt pouches to continue to outpace that of other yogurt ...
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