DuPont Nutrition & Health develops new protective dairy culture

According to DuPont, tackling contamination of fermented dairy products by yeast and mold is one of…

According to DuPont, tackling contamination of fermented dairy products by yeast and mold is one of the major problems faced by dairy manufacturers.

A blend of certain strains of Propionibacterium and Lactobacillus creates a broader inhibition spectrum, contributing to increased effectiveness in preventing spoilage from yeast and mold growth as well as promoting longer-lasting fermented dairy products.

The HOLDBAC YM Plus is capable of controlling a wider range of difficult fungal contaminants and is designed to meet the needs of dairy manufacturers as well as provides clean label credentials which are at the forefront of consumers' minds, the company said.

DuPont stated that the new culture could enable manufacturers to attract new customers while offering improved product quality to existing clients.

The cultures can simply be added to the milk with the starter culture and there will be no change to the manufacturing process. These can be used in a wide range of fermented dairy products including yogurt, quark, tvarog, white cheeses and sour cream.

Earlier this month, DuPont unveiled new liquid margarine concept, containing 60% less saturated fats over block cake margarine, to help reduce saturated fats and improve cake quality and processing.

The liquid margarine is made with GRINDSTED PS 209 Specialty Blend from the DuPont Danisco range and can be pumped directly into the cake batter mixer, while offering considerable advantages to the bakery manufacturers.