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.
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.