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Protective culture that provides biological growth control, especially of yeasts and molds. This product has been shown to maintain product freshness throughout shelf life and help protect against some off-flavor development during storage and transportation. Holdbac YM-B inhibits undesired microorganisms in a biological way, e.g. yeasts, molds and heterofermentative lactobacilli. The efficacy depends on strain and species and is influenced by the extent of the contamination. Designed for use in high-moisture cheeses (such as fresh cheeses) and fermented-milk products. Meets consumer demand for clean label -- label as cultures. Freeze-dried format.

This product is available in both freeze-dried (LYO) and frozen formats (FRO). You may order the freeze-dried version below, but the frozen version requres special handling/storage and can not be ordered from our website; please call Dairy Connection directly to place order for frozen cultures.


High-moisture cheeses such as fresh cheeses (mozzarella, feta, cottage cheese) and fermented-milk products (yogurt, quark)

Feta/white cheese: 5-20 DCU per 100 liters milk

Quark: 10-50 DCU per 100 liters milk

Yogurt: 10-50 DCU per 100 liters milk

Mozzarella: 100-150 DCU per 100 liters brine

Lactobacillus rhamnosus

Propionibacterium freudenreichii subsp. shermanii

Kosher Dairy, certificate available


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