Fungal contamination by mold and/or yeast is a common and frequent concern to all food producers, especially in dairy products. Indeed, mold 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 color and taste defects in various dairy products, including milk, cheese, and yogurt. Moreover, certain molds have the potential to produce mycotoxins that can cause severe illness or even death in humans and animals.
Among the mold contaminations, Penicillium isthe dominant genus (91%) on spoiled hard, semi-hard and soft cheeses from different countries.
1 Consumers ingesting contaminated products may experience a variety of symptoms ranging from digestive disorders to allergic reactions. In addition, mold contamination can result in significant financial losses and losses of credibility for producers.
LALCULT® Protect MC1 has been designed to prevent mold as illustrated in the opposite figure but also yeast growth. This helps extend the shelf life of dairy products, providing a cost-effective and efficient solution for producers. 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 an innovative 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 analogs). With its key features, LALCULT Protect® MC1 will be a major complementary tool for producers in the control of mold and yeast growth.
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