Preserve acidified dairy products naturally with Holdbac YM
Clean-label products are the new standard for dairy products, because “natural” is where consumers are turning as they increasingly seek more earth- and family-friendly products.
Clean-label products are the new standard for dairy products, because “natural” is where consumers are turning as they increasingly seek more earth- and family-friendly products. “With Holdbac YM (YM = yeast and mold) protective cultures, food processors get an all-natural and preservative-free solution for yogurts and other acidified dairy products,” says Jennifer Lindsey, director of marketing, Danisco USA. “The barriers to using a natural protectant are gone now. Not only is Holdbac YM natural, but it also balances yogurt’s taste profile, making it smoother and less acidic.”
Carefully selected and highly robust, Holdbac YM protective cultures are capable of out-competing known spoilage organisms in complex food matrices. Yeasts and molds are the typical culprits in spoilage of cultured dairy products, cutting shelf life and damaging the perception of quality in the eyes of the consumer. The time span of effective functionality for Holdbac YM is exceptional. In testing with commercially produced yogurt, Holdbac YM controlled any signs of spoilage for 20 days beyond the typical 50-day shelf life most processors require.
In fact, Holdbac YM works, as well as, or better than the most commonly used antimicrobial, chemically derived, potassium sorbate. “When comparing Holdbac YM to potassium sorbate, which has a bitter note, you find that it lends a cleaner flavor profile to products,” Lindsey explains. Holdbac YM is organic-compliant and is also more effective than other natural alternatives.
It’s not necessary to modify processing conditions when using Holdbac YM. “And from a cost perspective, when considering the shelf life extension, improved sensory qualities and the natural aspect, Holdbac YM is at cost parity if not cost savings when compared to chemical preservatives,” says Angelica Horst, Danisco BioActives division director.
The family of Holdbac YM protective cultures, which controls growth of yeasts and molds in fresh, fermented dairy products like yogurt, kefir, sour cream, quark and cottage cheese, includes Holdbac YM-B and YM-C.
Danisco
www.danisco.com
Clean-label products are the new standard for dairy products, because “natural” is where consumers are turning as they increasingly seek more earth- and family-friendly products. “With Holdbac YM (YM = yeast and mold) protective cultures, food processors get an all-natural and preservative-free solution for yogurts and other acidified dairy products,” says Jennifer Lindsey, director of marketing, Danisco USA. “The barriers to using a natural protectant are gone now. Not only is Holdbac YM natural, but it also balances yogurt’s taste profile, making it smoother and less acidic.”
Carefully selected and highly robust, Holdbac YM protective cultures are capable of out-competing known spoilage organisms in complex food matrices. Yeasts and molds are the typical culprits in spoilage of cultured dairy products, cutting shelf life and damaging the perception of quality in the eyes of the consumer. The time span of effective functionality for Holdbac YM is exceptional. In testing with commercially produced yogurt, Holdbac YM controlled any signs of spoilage for 20 days beyond the typical 50-day shelf life most processors require.
In fact, Holdbac YM works, as well as, or better than the most commonly used antimicrobial, chemically derived, potassium sorbate. “When comparing Holdbac YM to potassium sorbate, which has a bitter note, you find that it lends a cleaner flavor profile to products,” Lindsey explains. Holdbac YM is organic-compliant and is also more effective than other natural alternatives.
It’s not necessary to modify processing conditions when using Holdbac YM. “And from a cost perspective, when considering the shelf life extension, improved sensory qualities and the natural aspect, Holdbac YM is at cost parity if not cost savings when compared to chemical preservatives,” says Angelica Horst, Danisco BioActives division director.
The family of Holdbac YM protective cultures, which controls growth of yeasts and molds in fresh, fermented dairy products like yogurt, kefir, sour cream, quark and cottage cheese, includes Holdbac YM-B and YM-C.
Danisco
www.danisco.com
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