Bacterial flora for milk and whey application

Lactic bacteria for direct or indirect inoculation


  • Butter
  • String cheese
  • Stored in salamoia cheese
  • Gorgonzola
  • Fresh and cream cheese
  • Goat and sheep cheese
  • Long-aged cheese
  • Medium-Aged cheese
  • Yogurt+probiotics


F-LPRA is a medium culture, anhydrous, with high capacity of protection from the development of undesirable bacteria, supplemented with selected cultures is studied to increase the shelf-life of dairy products and maintain the flavor and taste for longer.