PROTECTIVE CULTURES
The Dairy Industry is facing unprecedented challenges currently - extreme loadshedding, high input costs, environmental factors, milk shortages in most of the country.
Targeting the unwanted growth of these yeasts and moulds should be part of every dairy facility.
Yeast and Moulds - naturally occurring micro-organisms can be both beneficial and harmful to dairy products in general, depending on the strain, application, conditions, and final product profile.
SACCO LYOFAST LR 4 PD
This food culture with protective effects has been specifically developed to address the needs of the dairy businesses that are experiencing yeast and mould contamination and reduced shelf life issues in their fresh fermented dairy or cheese products. This culture contains 2 selected strains of bacteria, (Lactobacillus rhammnosus) and together, they produce weak organic acids which inhibit the growth of unwanted yeasts and moulds. The culture is added together with the primary fermented culture (yoghurt, maas or cheese) at the recommended dose rate of 10 doses per 100 L. The culture has no impact on the fermentation process.
By including this culture, the need for declaring a chemical preservative is eliminated.
SACCO LYOFAST BGP
This is a probiotic protective culture (L paracasei). This targets the heterofermentative lactobacilli that cause blowing issues in semi hard and pasta filata style cheeses, but by including it, there is a secondary benefit of improved flavour.
SACCO LYOFAST LRB
SACCO LYOFAST LRB is to be added to the raw milk as soon as possible after milking. LRB inhibiting the growth of psychrotrofic bacteria. Psychoytofes break down proteins, ultimately leads to poor milk quality,