SACCO LYOFAST LR 4 PD fights against yeast and moulds. This culture can be used in cheese, yoghurt & maas production. It is always added with your starter cultures, the same quantity, and incubated at the same temperature as as the starter culture.

SACCO LYOFAST LR 4PD can't be used in the production of Roquefort, Camembert and Brie. Not suitable for white mould cheeses.

Preservatives example Natamycin, Potassium Sorbate and Zeroblow would be added at the beginning of the production when adding stabaliser, sugar etc. In cheesemaking, normally Natamycin or Zeroblow are added to the salt and then distributed in the cheese from there.