By controlling a wider range of difficult fungal contaminants, in particular spoilage yeast isolated from fermented dairy products, the new product is designed to meet the specific needs of dairy manufacturers who, despite the challenges of cold-chain logistics, cannot afford to risk their brand image to product failure. What's more, like many other cultures in the range, it presents clean label credentials, which are at the forefront of consumers' minds.
A unique blend of selected and patented strains of propionibacterium and lactobacillus creates a broader inhibition spectrum. This contributes to increased effectiveness in preventing spoilage from yeast and mould growth and promotes longer-lasting, fresher-tasting fermented dairy products.
As there is no change to the manufacturing process, the products will remain as simple and efficient as they are on the date of manufacture, the cultures can simply be added to the milk together with the starter culture. They can be deployed across a wide range of fermented dairy products such as yogurt, quark, twarog, white cheeses and sour cream.
DuPont has over 15 years of innovation and expertise in protective cultures for yeast and mould control in fermented dairy applications.
For more information, see Danisco's product range.
