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 |
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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