Befresh™ YM is a combination culture of Lactobacillus rhamnosus and Propionibacterium freudenreichii subspp. shermanii. A clean label product which can be added together with starter cultures during fermented milk products manufacturing. These foods itself have a very short shelf-life due to their microbiological changes especially caused by yeasts and molds, which yeasts can cause off-flavors and off-odors, and molds can be easily visible on the surface. On the other hand, undesired Heterofermentive lactic acid bacteria can cause late-blowing in cheese.
An addition of 100u Befresh™ YM /1,000L milk can significantly decrease off-flavors from yeast and extend the shelf life from 4 to 9 months.
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*