A purely dairy-free biological protective culture featuring a selected strain of Lactobacillus rhamnosus. It controls psychrotrophic bacteria in cold raw milk storage and inhibits yeast and mould development in fermented products.
Broad-Spectrum Control
Inhibits yeast and moulds in fermented milk and cheeses, while effectively controlling psychrotrophic bacteria growth when directly added to raw milk stored at cold temperatures.
100% Dairy & Allergen Free
The raw materials used are completely free of milk and all other major allergens. Highly suitable for vegan dairy alternatives and zero-allergen production environments.
Balanced Aroma & Acidity
Functions as a non-starter lactic acid bacteria, developing a very weak acidity and a mild aroma through slow citrate fermentation without altering the primary curd.
Application Fields & Recommended Dosage Guidelines
According to standardized laboratory data, 1 Dose (1011 CFU) inoculated into 100 liters of milk yields approximately 106 CFU/ml.
| Product | Recommended Dosage (Dose / 100 L) | Process Impact |
|---|---|---|
| Pre-ripening milk (Raw milk storage) | 0.05 - 0.1 | Shields raw milk stored in cold tanks from spoilage caused by psychrotrophic cold-chain bacteria. |
| Fresh & Soft cheese | 1.0 - 10.0 | Suppresses yeast and mould development in high-moisture cheese matrices post-production. |
| Semi-hard & Hard cheese | 1.0 - 10.0 | Maintains structural integrity and prevents undesirable microbial activity during ripening stages. |
| Fermented milk, mesophilic | 1.0 - 10.0 | Establishes a protective barrier during lower-temperature fermentations. |
| Fermented milk, thermophilic (short & long set) | 1.0 - 10.0 | Prolongs shelf-life in fast or slow yogurt/ayran processes without disrupting the acidification curve. |
Microbiological Specifications
| Assay | Result |
|---|---|
| Bacillus cereus | < 100 CFU/g |
| Coagulase positive staphylococci* | <= 10 CFU/g |
| Enterobacteriaceae | < 10 CFU/g |
| Escherichia coli | < 1 CFU/g |
| Listeria monocytogenes* | Not detected in 25 g |
| Yeast and mould | < 10 CFU/g |
| Salmonella spp.* | Not detected in 25 g |
* Analyzed on a regular basis.
Specifications & Storage
- Temperature Tolerances:
Optimal growth temperature is 25 - 45 °C. The protection attitude in cold storage occurs at 4 - 10 °C. - Storage & Shelf-Life:
Cultures should preferably be stored at -18 °C (-0.4 °F) or below. Shelf-life is 18 months under these conditions. - Allergen Statement (DAIRY-FREE):
FREE OF MILK. Contains no gluten, crustaceans, eggs, fish, peanuts, or soy (Regulation EC 1169/2011). - Regulatory Compliance:
GMO-free. Generally Kosher and Halal approved. Sacco S.r.l. holds ISO 22000:2005 and FSSC 22000 certificates.