Protective Cultures are a clean label option that inhibit undesirable microorganisms in a biologically friendly way.
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LyoPro® Tect1
Description: Lactobacillus plantarum is a typical clean label protective culture with very slow acidification. This cultures inhibits the growth and activity of undesired microorganisms and also prevents the contamination of listeria in a biological way.
Composition: Lactobacillus plantarum
Application: Cheese and yogurt.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® Tect2
Description: This clean label protective culture is very resistant to salt, inhibits the growth and activity of undesired microorganisms, like leuconostoc eterofermentative and enterococci in a biologically friendly way.
Composition: Lactobacillus rhamnosus
Application: Cheese and yogurt.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® Tect+
Description: Lactobacillus rhamnosus and Propionibacterium shermanii is a typical clean label protective culture with very slow acidification, forming acetic acid and propionic acid. This culture inhibits the growth and activity of undesired microorganisms, like leuconostoc eterofermentative and enterococci, yeasts and molds, in a biological way.
Composition: Lactobacillus rhamnosus, Propionibacterium shermanii
Application: Cheese and yogurt.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
