Dairy dessert, dips, snacks - Shelf life - Handary

Dairy dessert, dips, snacks

Milk is a suitable medium for the growth of a variety of bacteria, yeasts, and molds. Even in modern day dairy products operating under good GMPs, re-contamination may also occur after pasteurization, particularly by yeast and mold spores, Pseudomonas and some Gram-positive psychrophiles bacteria such as Listeria - not to mention E. coli and Salmonella. The shelf-life of dairy products depends on the raw material quality, production process and storage conditions.

Natalac® helps to control yeasts and molds. While Epolyly® or Plantéria® CF can significantly inhibit Total plate count (TPC) for extending the shelf-life of yogurt and other dairy desserts.

Handary Shelf-life Solutions for Dairy dessert, dips, snacks:

Applications	Benefits	Brands	Dosage	Labeled as
Dairy dessert, dips, snacks	Growth control of yeasts & molds	Epolyly^®	250 mg/kg	ε-Polylysine
	TPC inhibition	Natalac^®	20 mg/kg	Natamycin, Lactose
	TPC inhibition	Plantéria^® CF	1g/kg	Citrus extract