HOLDBAC YM-C

HOLDBAC YM-C

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.

Size

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

non-GMO

: *
: *
: *
 
TM 81
 
ABL
 
PLA
 
GEO 17
 
ABY2C