Cultured Dextrose

VitaPro^® Cultured Dextrose is a clean label non-gmo biopreservative that will improve your products quality and provide an economic advantage by giving added shelf life to finished products. VitaPro^® Cultured Dextrose is made through the natural fermentation of glucose with the help of propionic acid microorganisms. It inhibits the growth of undesirable lactic acid bacterium, yeasts and mold, listeria and other microorganisms.

Application: Sour cream, cottage cheese, quark, cheese

Suggested dosage:
• Sour cream after fermentation: 0.1-0.15%
• Cottage Cheese: After whey is removed 0.1-0.15%
• Cottage Cheese produced with cooking stage: 0.2-0.25%
• Cheese brine: 0.05-0.15%