Module 3: Cultured Products

Yogurt, Kefir, Lassi, Dahi, Buttermilk, Sour Cream, Crème Fraiche

Please make sure to read the Getting Started Module and all relevant appendices prior to utilizing this site. Food Service establishments should discuss dairy production directly with their EHO/Health Authority. Feedback and questions regarding this site should be sent to feedback@foodsafe.ca.

Cultured Products

Introduction

Yogurt
Introduction

Kefir
Introduction

Lassi
Introduction

Dahi
Introduction

Buttermilk
Introduction

Sour Cream
Introduction

Crème Fraiche

Subject Matter Experts

These guidelines have been put together by subject matter experts involved in food processing, dairy production and health/environmental inspection. The lead expert for this project is Nancy Ross.