Usage Levels:

Product Dose
fermented milk product
(e.g. yogurt) 10 DCU / 100 L. of product milk*
sour cream* 10 - 30 DCU **/ 100 L of cream
Feta and other
white brined cheese 5 - 10 DCU / 100 L. of vat milk

*depending on technology (e.g. incubation technology, amount of inoculation)
**dito"sour cream" for dressing on cottage cheese curd.
The quantities of inoculation indicated should be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired.

Also available in a 500 DCU size. Let us quote you.

Directions for Use:

Disinfect opening area with ethanol (approx. 70 %) before opening package. Cut open and add culture to process milk under aseptic conditions. It has to be considered that the whole content of the package is to be applied to assure constant product quality.

Composition:

Lactobacillillus paracase
Propionibacterium freudenreichii subsp. shermani

Properties:

Protective culture with very slow and low acidification forming lactic acid of the L(+) type, acid and propionic acid.
As can be proved HOLDBAC YM-C LYO 100 DCU inhibits undesired microorganisms in a biological way, e.g. yeast, moulds and heterofermatative lactobacilli. The efficacy of HOLDBAC YM-C LYO 100 DCU depends on strain and species of the yeast or mould and is influenced by the extent of contamination.

Allergens: Milk (including lactose)