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Cultured Dairy Flavors - Optimum Fat Content, Acidity & Texture | Edlong

Cultured Dairy Flavors - Optimum Fat Content, Acidity & Texture

Cultured Flavors For the tanginess that simulates buttermilk, cream cheese, ranch, sour cream, yogurt or other cultured dairy flavors, Edlong® has just the right profile for your application. Years of expertise in the field of dairy enzymes and cultures has let us develop flavor profiles with extensive functionalities and highly defined properties. Each of our flavors is carefully developed to provide the optimal levels of fat content, acidity and texture, and is suitable for a variety of fermented milk and other food applications, including non-dairy and vegan ones.