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Natural shelf life solutions
A General overview of Handary solutions
Yoghurt

Yeast and mold are major causes of spoilage of yogurt and yogurt-based drinks in which the low pH provides a selective environment for their growth. Yoghurt having initial counts of yeast >100CFU/g (Candida spp., Kluyveromyces marxianus) tend to spoil quickly, resulting in fermented off-flavors and gassy appearance. Additionally, molds such as Penicillium spp. can also cause highly visible and pigmented growth in yogurt.

Our solutions - Befresh™ AF and Natap® / Natalac® are effective against yeast and mold in yogurt, while Epolyly® and Plantéria® CF are effective against Total Plate Count (TPC) in yogurt.

Handary Shelf-life Solutions for Yoghurt

Applications

Benefits

Brands

Dosage

Labeled as

Yoghurt

Growth control of yeasts & molds

Befresh™ AF

10-20 u/1000L

L. Paracasei, P. freudenreichii subsp shermanii

Natap®

5-10 mg/kg

Natamycin

Natalac®

10 mg/kg

Natamycin, Lactose

TPC inhibition

Epolyly®

100 mg/kg

ε-Polylysine

Plantéria® CF

1 g/kg

Citrus extract

 

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
Plantéria® CF - TPC inhibitor for Yoghurt
Epolyly® - TPC inhibitor for Yoghurt
Natap® - Molds inhibitor for Yoghurt
Natalac® - Molds inhibitor for Yoghurt
Befresh™ AF - Molds inhibitor for Yoghurt

Figure 1 shows that yogurt made with and without Befresh™ AF were held for 60 days at 5°C. The yeast spoilage, which cause blowing, off-flavors and off-odors during the shelf-life of yogurt, was inhibited.
while Figure 2 shows that the mold such as Penicillium spp. was inhibited, which causes highly visible and pigmented growth in yogurt. 

Picture 1 shows the inhibiting effect of Befresh™ AF on molds in yogurt (7 days at 25°C, inoculate 1-2 mold spores on the surface of each sample)

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