Protective cultures for cheese and yoghurt

CONTAMINATION from molds and yeast can easily occur when producing mild products such as cheese and fresh fermented dairy. For this, manufacturers can apply cultures designed to fight microbes in mild acidic environments.  But in some cases, broad spectrum cultures may not be sufficient to prevent the breakdown.

HOLDBAC^® Protective cultures can control microbial growth in cheeses

DuPont, which is known for HOLDBAC^® Protective cultures, has updated this range to include tougher ingredients against microbial contamination. These new cultures, said to be a manufacturer’s dream, not only work to eliminate microbes during production stage, they also maintain product flavours from retail up to consumption. The length at which these protective cultures can preserve freshness helps manufacturers, retailers and consumers reduce spoilage and waste.

Control fungal spoilage in cheese 

The number of steps involved in cheese manufacture and handling processes – separation, salting/brining, ripening at non-refrigerated temperatures, slicing/shredding and portion packaging – all bring increased risk of cross-contamination. 

Without effective inhibition, the high salt content and mild acidic pH of the cheese matrix is not enough to control the growth of yeast and mold. Oftentimes, even broad spectrum protective cultures may fail to keep microbes away, to the point of even encouraging further rapid fungal growth. 

DuPont scientists saw the opportunity to build on the success of the HOLDBAC^® Protective cultures range, creating an expert inhibition solution that is tailor-made to the cheese manufacturing environment.

HOLDBAC YM-XPK can help to maintain optimum cheese quality throughout shelf-life by effectively controlling fungal spoilage and waste, and enhancing flavor attributes. In addition to optimising flavour and manufacturers’ cost base, the product shelf-life extension may bring opportunities to increase volume by expanding trading areas.

Prolong freshness in mild products

Mild and very mild acidic tasting yoghurt and fresh fermented dairy products are increasingly popular with consumers, and is a growing segment. However, this has brought a technological challenge for manufacturers as the mild and very mild pH of these products makes them even more sensitive to fungal spoilage. DuPont’s HOLDBAC YM-XPM range maintains the mild taste attributes that consumers prefer, whilst simultaneously controlling spoilage. Due to secured product quality throughout shelf-life, brands can be protected throughout the uncertain environments of logistics and distribution, with the bonus of Clean Label credentials as preferred by consumers.

These new cultures will protect and maintain flavour in a wide range of fresh fermented dairy products, including drinking yoghurt, Quark, Tvarog, white brine and semi-hard cheeses and sour cream. The cultures can simply be added to the milk together with the starter culture, ensuring a simple and efficient manufacturing process.