· Powder appearing off-white to light brown in color and composed of lyophilized lactic acid bacteria standardized with food grade carbohydrate carriers.

· Blend of selected strains for the manufacture of Kefir

· Bifidobacterium longum, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus fermentum, Lactobacillus reuteri, Streptococcus thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacethylactis, L. acidophilus KCNU, L. brevis BMB6, lactose, and maltodextrin

· Individual cultures are grown in sterilized media under specific conditions, then concentrated, lyophilized, and standardized.

· Final powder product is tested and aseptically packaged into sealed containers.

· 100 units of starter culture to treat 2,000 L of milk.

· Milk used must be free of residual antibiotics.

· Sanitize hands and outside of bottle prior to inoculation or rehydration.

· Directly inoculate vat when bottom is completely covered with milk and agitator is on.

· If inoculating a full vat, culture must be rehydrated in a separate, sanitized container of warm milk for 20 minutes.

· Activity is measured by acid development.

· Acidification time to reach a TA>0.45 in rehydrated skim milk powder and glucose medium with 0.0037% inoculation and 10% NFMS at 32℃ is less than 8 hours.

· Sealed in polyethylene plastic bottles.

· Standard size: 100 U (2,000 L).

· Custom packaging is available upon request.

· 18 months shelf life is expected when stored below —20℃.

· 4 months shelf life is expected when stored at 4℃.

· Transportation with dry ice is recommended to maintain temperature below —5℃.