Yeasts and molds are natural contaminants found everywhere in the environment, making them impossible to completely avoid in dairy production facilities.
They are the most common spoilage organisms present in fermented dairy products such as yogurt. Sometimes they are detected during quality analysis tests, but more often they manifest as early quality issues for consumers. Yeasts and molds are therefore often key factors contributing to relatively short shelf lives, potentially leading to increased food waste and brand degradation.
Seventeen percent of all yogurt in Europe is discarded.
A study conducted by Kantar for Chr. Hansen revealed that even in dairy markets like Germany and France, 7% and 9% of consumers, respectively, experienced spoiled yogurt within its stated shelf life during the year of the study. These findings highlight that maintaining the quality of dairy products is essential not only for consumer satisfaction but also for brand value and the prevention of revenue loss.
Add a preventative step to your quality control process—start at the source—with the bacteria used for milk fermentation.
Food fermentation using cultures has long been recognized as a natural way to improve quality and extend the shelf life of milk. Optimizing the blend of lactic acid bacteria used in dairy fermentation cultures can help reduce spoilage risks and improve freshness. FreshQ® cultures include selected lactic acid bacteria that help protect fermented dairy products from yeast and mold-induced spoilage. Fermentation-enabled bioprotection can help slow spoilage, improve quality and freshness, and extend the shelf life of yogurt, white cheese, and other fermented dairy products.
No need to compromise
A negative impact on post-acidification and taste has been a technical barrier for many dairy producers wishing to adopt fermentation-enabled bioprotection. The latest FreshQ® cultures offer a unique, low impact on post-acidification while delivering market-leading bioprotective effects against yeasts and molds.
With similar solutions from other culture providers, you must choose between the desired high bioprotection performance and minimal impact on acidity.
“The latest FreshQ® cultures take fermentation-enabled bioprotection against yeasts and molds to the next level. We’ve ensured there’s no need for compromise, as dairies don’t have to choose between strong bioprotective performance and minimal impact on post-acidification and organoleptics. Our latest FreshQ® cultures deliver all the benefits,” says Tina Hornbaek, Director of Dairy Bioprotection at Chr. Hansen.
The impact of these advancements is far-reaching.
For the dairy industry, it means reduced waste, increased production efficiency, and enhanced brand value. For consumers, it translates to longer-lasting products, improved quality, and greater appeal.
Facts: How does FreshQ® work?
Scientific breakthrough
Chr. Hansen’s scientists were the first to uncover the primary mechanism responsible for the bioprotective effect against yeasts and molds in fermented dairy products. Their research demonstrated that specific strains of lactic acid bacteria effectively absorb available manganese—a specific micronutrient present in limited quantities in milk—thus starving the contaminants, yeasts, and molds, significantly delaying their growth.
References:
- Reduction of food waste and losses in the fresh dairy supply chain—Qbiz impact study (2016).
- Kantar for Chr. Hansen: Consumer study on fermented fresh dairy products: 2019–2022.
