Our yoghurts are produced using Lactic acid cultures. Our Natural Set yoghurts are made using Lactobacillus acidophilus and Lactobacillus bifidus cultures along with other bacteria. To get these we use a mix of two starters (ABT-5 & YC-180). We make our Greek yoghurts using Lactobacillus delbrueckii (culture YFL-812). The correct balance of these bacteria is necessary for consistent and good quality yoghurt. Some studies have shown that L. Bifidus may play a part in lowering cholesterol in the blood.  Our Kefir is made with lactococcus lactis ssp. lactis, lactococcus lactis ssp. cremoris, lactococcus lactis ssp. lactis biovar diacetylactis, streptococcus thermophilus, lactobacillus kefir, lactobacillus parakefir, lactobacillus delbueckii ssp. bulgaricus and saccharomyces cerevisiae. Finally our quark is made with culture CHN-9.