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Natural shelf life solutions
A General overview of Handary solutions
Stirred yoghurt
Yoghurt is defined as a fermented dairy product derived from the fermentation of milk by two species of bacterial cultures, Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus). Limited shelf-life of cultured milk products arising from post-acidification could be enhanced with the application of bacteriocins such as Nisin.
 
Application of NisinA® or NisinZ® in stirred yoghurt may retain its desirable properties during extended shelf-life.
 

Handary Shelf-life Solutions for Stirred Yoghurt

Applications

Benefits

Brands

Dosage

Labeled as

Stirred  yoghurt

Growth control of Gram+ bacteria

NisinA® / NisinZ®

20-50 mg/kg

Nisin
 
NATURAL PROTECTIVE SOLUTIONS
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NisinA® / NisinZ® - Gram + inhibitor for Stirred yoghurt
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NisinA® / NisinZ® - Gram + inhibitor for Stirred yoghurt
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