HOLDBAC YM-B

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). 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.

To learn more about which HOLDBAC® is best for your application, please contact Dairy Connection Technical Support at 608-242-9030.

CONTAINS:
Lactobacillus rhamnosus
Propionibacterium freudenreichii subsp. shermanii

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

USAGE RATE: 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

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO