NATURAL PROTECTION OF CHEESE

NEXT-GEN NATURAL PROTECTION FOR CHEESE - PERFORMILK 2

In search for higher yield, improved milk stability, and natural protection in cheese manufacturing, producers are turning to the next-generation upgrade of LRB - Performilk 2 - a direct inoculation milk culture that enhances quality while protecting your product from spoilage.

This advanced culture contains selected strains of:
Lacticaseibacillus rhamnosus
* Carnobacterium pp.
These strains work synergistically to deliver both technological benefits and natural protection - making it a powerful tool in modern dairy production.

Key Benefits
*  Increased Cheese Yield: Optimised for manufacturers seeking to improve curd formulation and protein retention.
* Natural Protective Effect: Effectively inhibits undesirable microorganisms, reducing spoilage risk without synthetic preservatives.
* Maintains Milk Quality and Protein Stability: Helps preserve the natural freshness and structure of milk, even during cold storage.
* Early Application Advantage: Can be applied immediately after milking or during refrigerated milk storage, giving flexibility in processing.
* Direct Inoculation: No need for propagation - just dose directly into the milk.

Application and Use
* Dosage: Use 0.1 - 1.0 D per 100 liters of milk (depending on process and product goals).
* Allergen: Contains milk.
* GMO Status: GMO-Free.
* Shelf-life: 18 months from production date (if stored correctly).
* Storage Conditions: Keep in a freezer at -18 ºC or below for optimal viability and performance.

Ideal for:
* Traditional and industrial cheese manufacturers.
* Producers seeking natural shelf-life extension.
* Dairy operations aiming to maximise yield while protecting milk quality.
* Applications where clean label solutions are preferred.

Naturally Smart. Technologically Strong.
This culture is not just an upgrade - it's a smarter, cleaner, and more efficient alternative to traditional LRB, empowering dairies to meet modern challenges without compromising quality.

Attached:
* Specification: SACCO Performilk 2
Notes
For Technical Assistance:
technicalinfo@dynamiko.co.za

    • Related Articles

    • WHAT IS A LR B CULTURE?

      Lyofast LR B cultures fights psychrotropic bacteria which means it protects the proteins in milk – needs to be added as soon as possible to raw milk. It's a natural protective culture. Attached is an article: Insights into Psychrotrophic Bacteria in ...
    • FETA CHEESE CULTURES AND MANUFACTURING TIPS

      In the world of cheese production, the right cultures can make all the difference in creating delicious and high-quality cheese. When it comes to manufacturing Feta cheese, the LYOFAST MOT range of cultures offers a comprehensive solution for ...
    • PRE-RIPENING OF STARTER CULTURE - VARIOUS CHEESES

      Pre-ripening of starter cultures, plays a crucial role in the production of cheese, particularly in terms of flavour development and texture. This essential step involves allowing the starter culture to grow and ferment for a specific period before ...
    • LISTERIA PROTECTION

      Lyofast CLPC consists of selected strains of Lactobacillus plantarum and Carnobacterium ssp. both producing bacteriocins. Lyofast CLPC is a protective culture inhibiting unwanted bacteria, like listeria monocytogenes and generally Listeria spp. ...
    • LYOFAST MOT EF vs RA21 LYO: ENHANCED CULTURES FOR SUPERIOR CHEESE PRODUCTION

      The Lyofast MOT 095 EF, along with MOT 096, 097 and 098 EF, is designed with carefully selected strains to ensure consistent and controlled production of soft and semi-hard cheeses. With a dosage of 1.0 - 2.0 UC per 100 L for both cheese types, these ...