Befresh™ AF

Antifungal culture

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

Fresh fermented milk and cheese 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 yeasts 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 a mixture of Lactobacillus Paracasei and Propionibacterium freudenreichii subsp shermanii, specially produced to control the growth of yeast & mould in fresh fermented milk products.

DESCRIPTION

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

 

KEY BENEFITS

 Growth inhibition of yeast and mould

 Shelf life extension

 Clean-label

 

APPLICATIONS

Fresh fermented milk products such as yogurt, sour cream

 

DIRECTION FOR USE

Disinfect the opening area with 75% alcohol before opening the package. Cut open the package, dissolve Befresh™ AF into milk evenly in sterile environment. Inoculate Befresh™ AF together with general culture into fermentation tank.


Recommended dosage: 10-20u/1,000L milk or add the appropriate amount according to actual needs. Recommended fermentation temperature with Befresh™ AF is no higher than 42°C and the best temperature is between 41-42°C. Timely cooling down is highly recommended with Befresh™ AF after the fermentation ends. Do not leave yogurt in the fermentation tank more than half an hour to ensure the acidity does not increase too fast. Timely bottling is highly recommended, do not leave yogurt in the storage tank for too long, otherwise the acidity will increase fast.

 

COMPOSITION

Lactobacillus Paracasei

 >1.0 x1010

Propionibacterium freudenreichii subsp shermani

 >1.0 x1010

*The exact percentage variations may occur from batch to batch.

 

HEAVY METALS

Lead (mg/kg)

1

Arsenic (mg/kg)

1

 

MICROBIOLOGICAL SPECIFICATIONS

Non-lactic acid bacteria (cfu/g)

<500

Yeast and moulds (cfu/g)

<10

Enterobacteriaceae (cfu/g)

<10

Salmonella spp. (/25g)

Absent

Listeria monocytogenes (/25g)

Absent

 

PHYSICAL / CHEMICAL SPECIFICATIONS

Appearance

Yellowish white powder

*Appearance variations may occur from batch to batch.

 

PACKAGING

Befresh™ AF is available in 10u/ pouch with integral, tamper-proof seals. Packaging is available in other quantities.

 

Plastic bottle and pouch materials comply with Regulation (EU) No 10/2011.

 

STORAGE CONDITIONS

Shelf life is 12 months when stored unopened below -18°C.

 

COUNTRY OF ORIGIN

Belgium

 

ALLERGEN STATUS

Components

Yes / No

 ● Peanut or its derivatives

No

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

No

 ● Sesame or its derivatives

No

 ● Eggs or its derivatives

No

 ● Fish or its derivatives

No

 ● Crustaceans and shellfish or their derivative

No

 ● Soy or its derivatives

No

  Wheat, triticale or their derivatives

No

  Mustard or its derivatives

No

  Milk or its derivatives (e.g. Lactose)

Yes

  Sulphites

No

 

CERTIFIED STATUS

The product is certified by KOSHER, HALAL and ISO22000:2005.

 

GMO STATUS

According to regulations Ec No. 1829/2003 and 1830/2003.

 

Microorganisms used for the production of this product are not genetically modified.

 

REGULATION STATUS

Befresh™ AF meets the QPS specification laid down by the EU legislation.

 

Label food regulations should always be consulted concerning the status of this product. As legislation regarding its use in food may vary from country to country.

Applications

Rec. dosage (w/w)

Dairy

Yogurt

10-20 u/1,000L milk

Sour cream

10-20 u/1,000L milk

 

DIRECTION FOR USE

Disinfect the opening area with 75% alcohol before opening the package. Cut open the package; dissolve Befresh™ AF into milk evenly in sterile environment. Inoculate Befresh™ AF together with general culture into fermentation tank.

 

Recommended dosage: 10-20u/1,000L milk, or add the appropriate amount according to actual needs. Recommended fermentation temperature with Befresh™ AF is no higher than 42°C; the best temperature is between 41-42°C. Timely cooling down is highly recommended with Befresh™ AF after the fermentation ends. Don’t leave yogurt in fermentation tank more than half an hour to ensure the acidity does not increase too fast. Timely bottling is highly recommended, don’t leave yogurt in storage tank for too long; otherwise the acidity will increase fast.

 

APPLICATION AREAS

Select typical case studies

Befresh™ AF meets the QPS specification laid down by the EU legislation.

Label food regulations should always be consulted concerning the status of this product. As legislation regarding its use in food may vary from country to country. 

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