Avoid claims and food waste with the appropriate culture
Even stable dairy products can sometimes develop mould or yeast without any changes to the recipe or process. Small shifts in the balance occur, and the microbiology reacts.
This may be due to adjustments in salt levels, new packaging, longer shelf life or factors beyond your control such as airborne bacteria, temperature fluctuations, transport and handling. Often, there is no single explanation.
Once a deviation appears at the retail level or at the consumer, the consequences are real. It leads to complaints, waste and weakened trust, as consumers expect the product to remain fresh and appetising until its expiry date.
Protective cultures act as an extra layer of security.
Not to correct mistakes, but to protect what works and ensure that it also works in practice all the way to the consumer.
A solution that prevents without changing the dairy product
Protective cultures support product stability without affecting taste, texture or process.
They act as an extra safeguard – especially when dairy products have to withstand longer storage and transport. That is why it makes sense to incorporate them into the production of:
- Fermented products such as yoghurt.
- Fresh cheeses such as cream cheese and cottage cheese.
- Mature cheeses with surface development.
- Sliced and grated cheese with a long shelf life.
Three reasons to consider cultures in your process
There are several scenarios where it makes sense to use a protective culture – especially if:
- You see challenges with mould or yeast in your product without a clear explanation.
- You want longer shelf life without changing the product or packaging.
- You are developing new products where microbiological stability is required from the very beginning.
Cultures that suit your reality
Finding the right solution for a specific application requires access to a wide and well-documented range. We have access to this.
Procudan collaborates with two specialised partners, Lallemand Speciality Cultures and IGEA Cultures. Together, we offer cultures that match both classic and modern dairy products – and that work in practice.
A good example is LALCULT Protect MC1™ from Lallemand Speciality Cultures. The culture is used in fermented dairy products across Europe and inhibits mould and yeast without affecting taste or technology.
An example
A dairy wanted to produce a fermented fresh cheese for an export market. The product had a shelf life of only three weeks, and mould was regularly observed, making it difficult to ensure that the product could be sold and consumed before its expiry date.
The market demanded a longer shelf life, and by adding the protective culture LALCULT Protect MC1™ at a dosage of 10 doses per 1000 litres of milk, it was possible to extend the shelf life by at least three weeks. This reduced both waste and uncertainty – without changing the taste, consistency or production.
Protective cultures are not a substitute for process control. They are an active decision to protect the product under real conditions.
We can help you find the culture that suits your needs. Contact us using the form.
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