For decades, manufacturers have relied on Dairy Safe™ to protect their cheeses without the use of preservatives like nitrate or lysozyme – and all while delivering award-winning flavour.
These bioprotective cultures are used as a natural way to protect cheese against late blowing defects. Selected from the nisin-producing species of Lactococcus lactis, they are ideal for the production of cheeses where growth of certain gram-positive bacteria like Clostridium tyrobutyricum must be inhibited. At the same time, they ensure high quality, great taste, and outstanding shelf life of the cheeses.
Dairy Safe™ cultures are easy to use. They are added directly to all types of milk (cow, goat, sheep). Moreover, they can be used in a rotation system with several phage alternatives.
By providing natural protection against late blowing, Dairy Safe™ cultures reduce financial losses due to disapproved product.
Dairy Safe™: The proven, all-in-one solution for cheese: acidification, bioprotection and flavour.
Contact your local DSM representative for more information.
© FoodBev Media Ltd 2021
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