HOLDBAC™ YM-B LYO 100 DCU - Extend shelf life
Great for Latin fresh cheeses. Used for Swiss cheese (contains propioni bacteria) together with St. therm H and Lb. helv. 7 to make excellent Swiss cheese. Ask for recipes. Read more below under "Properties" on what this products can do when extending shelf-life of many cultured products.
Usage Levels:
Fermented milk products (e.g. yoghurt), quark , Mozzarella use 10 - 15 u / 100 kg of final product.
Feta, Large-eyed cheese & Emmental 0.5 - 2 u / 100 L. of vat milk.
Directions for Use:
Added together with regular starter cultures
Composition:
Lactobacillus rhamnosus
Propionibacterium freudenreichii ssp. shermanii
Properties:
Holdbac YM-B inhibits undesired micro-organisms in a biolotical way, e.g. yeast, mould and hetero fermentative lactobacilli. The efficiency depends on strain and species and is influenced be the extent of the contamination. Not yet established a mode of application for mould prevention on semi hard or hard cheese via HOLDBAC cultures. The tool of choice is still Natamax. Ask for info.
Allergens: Milk (including lactose)
