Befresh™ AF
Antifungal culture
Price : 40.00 EUR ( Click here to check you member price ) Package : 50 u/bottle
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Fresh fermented milk and cheese products contain high level of nutrients, making them a healthy food choice with many dietary benefits. However, such dairy products have a very short shelf-life due to their microbiological changes especially caused by yeasts and molds, which leads very often to large economic losses. Although traditional chemical preservative - potassium sorbet - has a good preservation effect, it has a negative impact on organoleptic qualities. 


Befresh™ AF is a mixture of Lactobacillus paracasei and Propionibacterium freudenreichii subsp shermanii, specially produced to control the growth of yeast & mold in fresh fermented milk products.






Shelf-life diagnostics



Befresh™ AF

Fermented milk products

Sour cream, Yoghurt 

Growth inhibition of yeasts and molds

10-20u/1,000L milk

White cheese

Asiago cheese, Beyaz peynir, Cas, Feta, Fromage blanc, Kesong  puti,  Manour,  Mascarpone,  Mizithra, Mozzarella,  Quark, Queijo Minas, Queso blanco, Ricotta, Sirene

10-20u/1,000L milk

Key Benefits

- Effectively against yeast and molds

- Improved texture and cost efficiency due to little dosage

- Clean-label


Befresh™ AF containing Lactobacillus Paracasei and Propionibacterium freudenreichii subsp shermanii have been granted Qualified Presumption of Safety (QPS) status in the European Union by the European Food Safety Authority (EFSA).

Befresh™ AF does not have to be declared at all or, if it does, can be declared as starter cultures, which are recognized as safe. The only restriction for use could be in dairy applications in countries where dairy is defined by national standards. As dairy standards may vary from country to country, local regulations should always be consulted before applying Befresh™ AF Protective Cultures.