HOLDBAC YM-SUSTAIN

Protective culture with slow acidification and minor impact on post-acidification (depending on product and starter culture). HOLDBAC® YM-SUSTAIN is added together with acidifying cultures and can improve the texture and/or flavor of fermented product. HOLDBAC® YM-SUSTAIN has been shown to maintain product freshness throughout shelf-life and contribute to protect against some off-flavor development during storage and transportation. As can be proved, HOLDBAC® YM-SUSTAIN inhibits undesired microrganisms in a biological way, e.g. yeasts and molds. 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 plantarum
Lactobacillus rhamnosus

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/other white brined cheese: 5-10 DCU per 100 liters milk; Yogurt: 10-20 DCU per 100 liters milk; Sour cream: 10-20 DCU per 100 liters cream

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO