Lallemand releases powerful solution to control mould and yeast in dairy

Lallemand has released a new bioprotective culture for dairy producers.

Lalcult Protect MC1, is described as a powerful solution to control mould and yeast growth in dairy products as fungal contamination by mould and/or yeast is a common and frequent concern to all food producers, especially in dairy products.

Mould and yeast contaminations in dairy products pose a significant risk to both consumers and dairy producers alike. This issue can lead to organoleptic alterations such as colour and taste defects in various dairy products, including milk, cheese, and yogurt. Moreover, certain moulds have the potential to produce mycotoxins that can cause severe illness or even death in humans and animals.

Among the mould contaminations, Penicillium is the dominant genus (91%) on spoiled hard, semi-hard and soft cheeses from different countries [Kure, C. F. & Skaar, I. The fungal problem in cheese industry. Current Opinion in Food Science 29, 14–19 (2019].

Consumers ingesting contaminated products may experience a variety of symptoms ranging from digestive disorders to allergic reactions. In addition, mould contamination can result in significant financial losses and losses of credibility for producers.

Lalcult Protect MC1 has been designed to prevent mould but also yeast growth.

This helps extend the shelf life of dairy products, providing a cost-effective and efficient solution for producers, says Lallemand. By implementing Lalcult Protect MC1, companies can ensure the safety and quality of their products while maintaining consumer trust and brand reputation.

Lalcult Protect MC1 is a bioprotective solution through its strong activity, ease of use and large range of applications (yogurt-type dairy specialties, sour cream, fresh cheeses, ripened cheeses, sliced and grated cheeses but also plant‐based analogues).

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