Befresh™ AF is a combination of Lactobacillus paracasei and Propionibacterium freudenreichii subsp shermanii. A clean label product that can be added together with starter cultures during yogurt processing. Yogurt itself has a very short shelf-life due to their microbiological changes especially caused by yeasts and molds, in which yeasts can cause “late-blowing”, off-flavors and off-odors, and molds can cause highly visible and pigmented growth.
Yoghurt made with Befresh™ AF could be held for 60 days at 5°C, the yeasts and molds can be significantly inhibited.
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*