Composition: Lactobacillus rhamnosus, Propionibacterium freudenreichii subsp. shermanii
Properties: Dairy culture with very slow and low acidification forming lactic acid of the L (+) type, acetic acid and propionic acid. Furthermore, small amount of other acids as well as diacetyle are formed.
HOLDBAC YM-B LYO 100 DCU is added together with acidifying cultures and can positively influence the texture and/or flavour of fermente products, while maintaining the characteristic organoleptic attribute of each fermente fresh products and cheeses.
HOLDBAC YM-B LYO 100 DCU has been shown to maintain product freshness throughout shelf-life and contribute to protect against some off-flavours development during storage and transportation.
As ca be proved HOLDBAC YM-B LYO 100 DCU inhibits undesired microorganisms in a biological way e.g. yeasts, moulds and heterofermentative lactobacilli. The efficacy depends on strain and contamination. HOLDBAC YM-B LYO 100 DCU is not designed for eye formation in cheese production.
Fermented milk products: suggested dose: 100 – 150 DCU / 100 kg end product
(e.g. yoghurt, sour milk, sour cream, etc.) or 10 – 50 DCU / 100 l milk *
Quark 100 – 150 DCU / 100 kg quark
or 10-30 DCU / 100 l milk
Mozzarella 100 – 150 DCU / 100 l brine
Feta and white brined cheese
Traditional 5 – 20 DCU / 100 l milk
UF 20 – 100 DCU / 100 kg concentrate
Brik 40 – 150 DCU / 100 kg concentrate
*depending on technology (fermentation temperature, amount of inoculation)
The quantities of inoculation indicated should be considered as guidlines. Supplement cultures may be required depending on technology, fat content and product properties desired.
We do not accept any liability in case of undue application.
It is recommended to conduct tests in all the applications containing colours, particularly synthetic dyes including but not limited to Sunset Yellow, Carmoisine, Allura Red /RED40), Ponceau 4R and Brilliant Blue, as some discolourations may occure.
Direction for use: Sanitize sachet with appropriate sanitizer before opening (blot dry with a paper towel, it neccessary to prevent clumping around sachet opening). Once sachet has been opened add culture directly with acidifying culture to the pasteurized milk. Agitate approx. 5 …10 minutes on low speed.
Additional information: Holdbac YM cultures are designed, tested and sold based on their protective properties. Customer who use these cultures for other application do so at their own risk.
HOLDBAC YM-B LYO 100 DCU is used as an additional culture together with fermentation culture.
Storage: keeping the freeze dried culture at ambient temperature max 2 weeks doesn´t infuence the best before date. After arriving keep the culture 12 months from date of production at – 18°C.
Produced by: DuPont Danisco Niebüll, Germany
Certified by Halal and Kosher