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-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.

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

CONTAINS:
Lactobacillus paracasei
Propionibacterium freudenreichii subsp. shermanii

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

USAGE RATE: 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

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO