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Natural way to make fermented dairy products last longer

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Natural way to make fermented dairy products last longer , Concerns about health and well-being have put consumers in today's world

to avoid themselves from chemical products. In this regard, today, raw materials manufacturers in the food industry have made extensive efforts to produce natural products.


Protective Cultures which is released by Danisco com¬prise strains of bacteria that have been specially selected and developed for their ability to control the growth of patho¬genic and/or spoilage micro-organisms in fermented foods. Bacteria have a long history of safe use as food ingredients and, in some cases, may enhance the sensory characteristics of the finished product.

The bacteria used in Protective Cultures have a specific inhibi¬tory effect on yeasts, moulds and specific unwanted contamination are designed for use in fresh fermented dairy products such as yogurt, sour cream, sour milk, fresh cheese and cottage cheese.

SUMMARY OF BENEFITS


• Growth control of yeasts, moulds and specific unwanted contamination
• Can be labelled as a culture
• Shelf life improvement or extension
• Alternative to chemical food protection solutions
• Easy handling
• Cost reduction
• Opportunities for texture improvement

FUNCTIONALITY


The basic functionality of Protected Culture is based on two main mechanisms:
• The formation of fermentation products active against yeasts, moulds and bacteria such as organic acids (L+ lactic acid, acetic acid, propionic acid, etc.)
• Competitive exclusion by reducing the availability of nutrients and oxygen required by others.


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