The Vital Role of Protective Cultures in Dairy Products

In the world of dairy production, ensuring the safety and quality of products like cheese, yogurt, and fermented milk is paramount. Protective cultures are a clean label solution that can play a crucial role in this process; they may help to control and preserve dairy products from harmful microorganisms while maintaining the "clean label" status. These cultures may inhibit the growth of undesirable microorganisms but can also enhance the shelf life of dairy products. Usage of these functional enzymes and their capabilities depend on a range of conditions including sanitation, correct usage of ingredients, etc. Good Manufacturing Practices (GMPs) are essential for preventing contamination and spoilage in dairy plants. They encompass proper facility and equipment design, strict sanitation and maintenance programs, thorough personnel training, and rigorous quality control and documentation practices. Implementing GMPs ensures consistent production of safe, high-quality dairy products. This article explores the key protective cultures used in dairy and their possibly significant contributions.

Benefits in Dairy Products:

• Shelf Life & Food Safety: Protective cultures inhibit spoilage microorganisms, possibly extending shelf life and ensuring the safety of products.
• Consistent Quality: May maintain the sensory qualities of dairy products, such as taste, texture, and aroma, throughout their shelf life.
• Cost-Effective: Can lower production costs by reducing the need for other preservation methods and minimizing spoilage losses.
• Clean Label: Allows manufacturers to offer clean label products with fewer additives, aligning with consumer preferences.

Key Strains:

• Lactobacillus plantarum: Known for its robust antimicrobial properties, it may be effective against a wide range of spoilage organisms and pathogens.
• Lactobacillus rhamnosus: This strain is prized for its ability to survive in highly acidic and salty environments and its strong inhibitory effects against harmful bacteria.
• Propionibacterium shermanii: Protects dairy products by producing propionic and acetic acids, which can inhibit spoilage and pathogenic microorganisms, extending shelf life.
• Lactobacillus paracasei: This versatile strain may be effective in enhancing the sensory properties and microbial safety of dairy products.

Below are our protective cultures line:

LyoPro? TECT1

Composition: L. plantarum

Description: Used in various dairy products to potentially enhance safety and prolong shelf life. Inhibits growth of undesired microorganisms and prevents listeria by weakly acidifying.

LyoPro? TECT2

Composition: L. rhamnosus

Description: Commonly added to yogurt and cheese to possibly improve their microbial stability. Has low fermentation activity and is resistant to high salt concentrations. Inhibits microorganisms such as leuconostoc, lactobacilli, and enterococci.

LyoPro? TECT+

Composition: L. rhamnosus, P. shermanii

Description: May act as a protective agent of yogurt and fermented milks against undesired microorganisms, yeasts, and molds. Despite producing propionic acid, has a generally low acidification activity level.

LyoPro? FR

Composition: L. paracasei, P. shermanii

Description: Has the ability to extend shelf life and protect dairy products from spoilage by yeasts and molds. Has low acidification levels although this culture also produces propionic acid.

Try our LyoPro? TECT1, LyoPro? TECT2, LyoPro? TECT+, and LyoPro? FR cultures! Available in the following pack sizes:

More information available on our website.

References:

1. Batt, C. A., & Patel, P. (2014). Encyclopedia of Food Microbiology. Academic Press.
2. Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2016). Fundamentals of Cheese Science (2nd ed.). Springer.
3. McSweeney, P. L. H. (2007). Cheese problems solved. Woodhead Publishing