PROTECTIVE CULTURES IN DAIRY PROCESSING
IMPROVING SAFETY, QUALITY, AND SHELF-LIFE NATURALLY
Protective cultures are selected lactic acid bacteria used in dairy processing to inhibit unwanted microorganisms such as spoilage bacteria, yeasts, moulds, and gas-producing organisms. They work through natural mechanisms including competitive exclusion, acidification, and bacteriocin production, making them an effective clean-label alternative to chemical preservatives.
Protective cultures are increasingly used in raw milk management, fermente milks, and cheese production to improve product consistency, safety, and shelf-life.
PROTECTIVE CULTURES FOR RAW MILK PROTECTION
Lyofast® LR B
Lyofast® LR B is designed to be added as soon as possible after milking, ideally directly into the raw milk tank. Early application is critical to ensure rapid colonisation.
Key Benefits
* Inhibits the growth of psychrotropic bacteria (e.g. Pseudomonas spp.),
* Protects milk proteins from enzymatic degradation,
* Reduces the formation of heat-stable proteases and lipases,
* Improves the quality, yield, and texture of fermented products made from the milk.
This culture is particularly valuable where cooling delays or extended raw milk storage may occur.
PROTECTIVE CULTURES FOR FERMENTED MILKS (Yoghurt, Maas, Cultured Products)
Lyofast® LR 4PD - Protects Against Yeasts and Moulds
Lyofast® LR 4PD is used together with standard yoghurt or maas starter cultures to control post-acidification spoilage.
Key Benefits
* Inhibits unwanted yeast and mould growth,
* Extends shelf-life of fermented milks,
* Maintains clean flavour profiles,
* Suitable for yohurt, maas, and fresh cultured dairy products.
Cheese application note:
Can be used in certain cheeses, but not recommended for mould-ripened cheese, such as:
* Brie,
* Camembert,
* Roquefort,
* Other white or blue spore cheeses.
PROTECTIVE CULTURES FOR CHEESE MANUFACTURE
Lyofast® BGP 1 - Anti-Blowing Culture for Cheese
Lyofast® BGP 1 is specifically developed to prevent late and early blowing defects caused by gas-producing bacteria in:
* Semi-hard cheeses,
* Pasta filata cheeses (e.g. mozzarella, provolone).
Key Benefits
* Controls gas formation,
* Improves texture and sliceability,
* Provides a secondary benefit of enhanced flavour development.
Lyofast® CPR 4P1 - Broad Protective Culture for Cheese and Fermented Dairy
Lyofast® CPR 4P1 provides protection against a wide range of spoilage organisms and contributes to microbial stability during shelf-life.
Key Benefits:
* Suppresses undesirable bacteria,
* Improves product robustness during distribution,
* Suitable for various cheese and fermented dairy products.
Lyofast® LC 4P1 - Protective Lactobacillus Culture
Lyofast® LC 4P1 is used to support microbial balance and shelf-life extension, particularly in fermented dairy products and selected cheese varieties.
Key Benefits:
* Enhances microbial stability,
* Supports consistent fermentation,
* Helps reduce spoilage risks without altering sensory profiles.
SACCO PROTECTIVE CULTURE SOLUTIONS
SACCO PerforMilk® 2
PerforMilk® 2 is a raw milk protective solution designed to improve milk stability during cold storage by controlling undesirable microbial growth and enzymatic activity.
SACCO FERM LPRA
SACCO PERM LPRA is a protective lactic culture developed to support product safety and quality through targeted antimicrobial activity, depending on application and process conditions.
CONCLUSION
Protective cultures provide a natural, effective tool for controlling spoilage microorganisms across the dairy value chain - from raw milk to finished products. Correct culture selection and timely application are essential to achieve optimal results, improve shelf-life, protective product quality, and support clean-label formulations.
Specifications attached:
* Lyofast® LR B
* Lyofast® LR 4PD
* Lyofast® BGP 1
* Lyofast® CPR 4P1
* Lyofast® LC 4P1
* SACCO PerforMilk® 2
For orders: order@dynamiko.co.za
Related Articles
SPECIAL PROTECTIVE CULTURES
SPECIAL PROTECTIVE CULTURES are a crucial component of food preservation and safety, playing a vital role in extending shelf-life and safeguarding against spoilage. These cultures are scientifically developed blends of beneficial microorganisms that ...LYOFAST LR B DOSAGES
Culture Dosage Milk Volume 1 D 1500 L 5 D 7500 L 10 D 15000 L 20 D 30000 L Lyofast LR B is a culture used in the production of: * Fresh, Soft, Semi-Hard and Hard Cheese Types, * Long & Short Set Yoghurts, * Fermented Milks, * Ripening Milk Attached: ...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 ...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 ...LYOFAST LR 92 - THE ULTIMATE PROBIOTIC SOLUTION FOR DAIRY PRODUCTS
Selecting the right probiotic culture is crucial for achieving the desired taste, texture and nutritional benefits in products like fermented milk and cheese. Attached hereto, find an informational campaign and specification for Lyofast® 92 ...