HOLDBAC™ YM-B LYO 500 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.  

Halal Certified No GMO Kosher

Usage Levels:

Fermented milk products (e.g. yoghurt), quark , Mozzarella use 100 - 150 DCU / 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:

Bio-Profit 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 cheese gel.

Allergens: Milk (including lactose)

Price: $50.00