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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-C 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.


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

Feta/white cheese: 10 DCU per 100 liters milk

Yogurt: 10 DCU per 100 liters milk

Sour cream: 10-30 DCU per 100 liters cream

Lactobacillus paracasei

Propionibacterium freudenreichii subsp. shermanii

Kosher Dairy, certificate available


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