Befresh™ AF

Antifungal culture

Model NO.: 0501
  • Introduction
  • Features
  • Applications
  • Regulations

Fresh fermented milk products contain a high level of nutrients, making it a healthy food choice with many dietary benefits. However, these dairy products have a very short shelf life due to their microbiological changes especially caused by yeast and molds, leads very often to large economic losses. Although traditional chemical preservative - potassium sorbet has a good preservation effect, it has negative impact on organoleptic qualities.

Befresh™ AF is the mixture of Lactobacillus Paracasei and Propionibacterium freudenreichii subsp shermanii, specially produced to control the growth of yeast & moulds in fresh fermented milk products.

Description

Befresh™ AF Antifungal culture is the mixture of Lactobacillus Paracasei and Propionibacterium freudenreichii subsp shermani, specially produced to control the growth of yeast & molds in fresh fermented milk products.

Key benefits

Effectively against yeast and molds, making fresh fermented milk less susceptible to spoilage during their shelf life

- Improved texture and cost efficiency due to little dosage

- Can replace chemical preservatives such as potassium sorbate, which can have a negative impact on organoleptic qualities

Composition

Lactobacillus Paracasei

>1.0x1010

Propionibacterium freudenreichii subsp shermani

>1.0x1010

Heavy metals

Heavy metal (mg/kg)

<10

Lead (mg/kg)

<1

Mercury (mg/kg)

<1

Arsenic (mg/kg)

<1

Microbiological specification

Non-lactic acid bacteria (cfu/g)

≤ 500

Yeasts and moulds (cfu/g)

≤10

Enterobacteriaceae (cfu/g)

≤ 10

Stafilococchi coag. Positive  (cfu/g)

≤ 10

Salmonella spp. (/25g)

Absent

Listeria monocytogenes  (/25g)

Absent

Physical/Chemical specifications

Appearance

     Yellowish white

Packaging

Befresh® AF is available in 10U/bag or 50u/bottle

Storage conditions

12 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products.

GMO-status

According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.

Allergens

Components

Y/N

 Peanut or its derivatives

N

 Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

N

 Sesame or its derivatives

N

 Eggs or its derivatives

N

 Fish or its derivatives

N

 Crustaceans and shellfish or their derivative

N

 Soy or its derivatives

N

 Wheat, triticale or their derivatives

N

 Mustard or its derivatives

N

 Milk or its derivatives (e.g. Lactose)

N

 Sulphites

 N

Ingredients

Applications

Targeted microorganisms

Dosage

Befresh™ AF

Fresh fermented dairy

Yoghurt 

Yeast and mold

10u/1000L milk

Cheese

Hard cheese

30u/1000L milk

APPLICATION AREAS

Select typical case studies

Befresh™ AF containing Lactobacillus Paracasei and Propionibacterium freudenreichii subsp shermanii have been granted Qualified Presumption of Safety (QPS) status in the European Union by the European Food Safety Authority (EFSA).

Befresh™ AF does not have to be declared at all or, if it does, can be declared as starter cultures, which are recognized as safe. The only restriction for use could be in yogurt applications in countries where yogurt is defined by national standards. As yogurt standards may vary from country to country, local regulations should always be consulted before applying Befresh™ AF Protective Cultures.

PRODUCT RANGE
R5™ Antimicrobial effect validators
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