Starter cultures for the dairy industry
![](https://sarl3e.com/wp-content/uploads/2021/11/001001.png)
Fermentation cultures for :
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
thick yoghurt
![](https://sarl3e.com/wp-content/uploads/2021/11/yogurt.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
stirred yoghurt
![](https://sarl3e.com/wp-content/uploads/2021/07/pitta.png)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
drink yoghurt
![](https://sarl3e.com/wp-content/uploads/2021/07/drink.png)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
kefir
![](https://sarl3e.com/wp-content/uploads/2021/11/kefir.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
sour cream
![](https://sarl3e.com/wp-content/uploads/2021/11/grietine.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
tvorog
![](https://sarl3e.com/wp-content/uploads/2021/11/twarog.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
fresh cheese
![](https://sarl3e.com/wp-content/uploads/2021/07/kniyo.png)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
feta
![](https://sarl3e.com/wp-content/uploads/2021/11/greek.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
edam, gouda, cheddar
![](https://sarl3e.com/wp-content/uploads/2021/11/edamas.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
emmental
![](https://sarl3e.com/wp-content/uploads/2021/07/emmental.png)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
camembert
![](https://sarl3e.com/wp-content/uploads/2021/11/camembert.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
blue cheese
![](https://sarl3e.com/wp-content/uploads/2021/11/bluebluecheeeese.jpg)
Covering and ripening cultures for :
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
camembert, brie
![](https://sarl3e.com/wp-content/uploads/2021/11/bries.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
tomme de Savoie
![](https://sarl3e.com/wp-content/uploads/2021/07/tomone.png)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
goat cheese
![](https://sarl3e.com/wp-content/uploads/2021/11/aviessuris.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
blue cheese
![](https://sarl3e.com/wp-content/uploads/2021/11/melinasissuris.jpg)
Bioprotection cultures for :
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
yoghurt, sour cream, mozzarella... (against moulds)
![](https://sarl3e.com/wp-content/uploads/2021/11/moulds.jpg)
![pngwing.com pngwing.com](https://sarl3e.com/wp-content/uploads/2021/11/pngwing.com_-150x150.png)
sour cream, fresh cheese, feta... (against yeasts)
![](https://sarl3e.com/wp-content/uploads/2021/11/yeast.jpg)
sarl3e
Address: 33 rue Marcadet, 75018 Paris, France
Email: export@sarl3e.com