Protective culture HOLDBAC LC LYO 100 DCU SALE

Composition: Lactobacillus rhamnosus

Properties: Dairy culture with very slow and low acidification forming lactic acid of the L (+) type and decomposes small quantities of citrate to diacetyl and acetoin. It is very resintat to salt.

HOLDBAC LC LYO 100 DCU is added together with acidifying cultures and can positively influence the texture and/or flavour of fermente products, while maintaining the characteristic  organoleptic attribute of each vegetable based fermented fresh products and cheeses.

HOLDBAC LC LYO 100 DCU has been shown to maintain product freshness throughout shelf-life and contribute to protect against some off-flavours development during storage and transportation.

As ca be proved HOLDBAC LC LYO 100 DCU inhibits undesired microorganisms in a biological way (depending on strain and species) e.g. leuconostoc and heterofermentative lactobacilli and enterococci. The efficacy depends on strain and contamination.

Usage levels:

Semi-hard cheese: suggested dose: 5 – 20 DCU / 100 l milk

Emmental 5 – 20 DCU / 100 l milk

Vegetal / Plant fermented products 10 – 20 DCU / 100 l milk

*depending on  technology (fermentation temperature, amount of inoculation)
The quantities of inoculation indicated should be considered as guidlines. Supplement cultures may be required depending on technology, fat content and product properties desired.

We do not accept any liability in case of undue application..

Direction for use: Sanitize sachet with appropriate sanitizer before opening (blot dry with a paper towel, it neccessary to prevent clumping around sachet opening). Once sachet has been opened add culture directly with acidifying culture to the pasteurized milk. Agitate approx. 5 …10 minutes on low speed.

Additional information

Holdbac LC cultures are designed, tested and sold based on their protective properties. Customer who use these cultures for other application do so at their own risk.

HOLDBAC LC LYO 100 DCU is used as an additional culture together with fermentation culture.

Storage: keeping the freeze dried culture at ambient temperature max 2 weeks doesn´t infuence the best before date. After arriving keep the culture 18 months from date of production at – 18°C.

Produced by: DuPont Danisco Niebüll, Germany

Certified by Halal and Kosher.