IDM ¦ Ingredients
Figure 3: Storage time without visible mold growth in yogurt with and without HOLBCAC YM-XTEND,
stored at 5°C and 10°C. Mold Culture: Pool of three mold strains at 13 spores/g.
science-driven technology during the last decades to develop solutions
inspired by the nature to naturally control unwanted contaminants
like mold, yeast and bacteria without noticeable sensory
changes.
Two recent examples of these protective cultures include IFF’s
HOLDBAC® YM-SUSTAIN and HOLDBAC YM-XTEND. These newly
launched innovative solutions are intentionally designed for easy
combination with starter cultures to inhibit mold and yeast growth
with minimal effects on sensory experience and taste. By implementing
HOLDBAC bioprotective cultures alongside starter cultures,
processors can extend the freshness of dairy products by an
average of 7 additional days.
In a recent challenge trial, researchers applied mold strains to
determine the inhibition potential in yogurt containing HOLDBAC
YM-XTEND and HOLDBAC YM-SUSTAIN. Results for HOLDBAC
YM-XTEND showed the protective culture extended storage time
without visible mold by almost five weeks compared to the control
yogurt, giving up to 42 days without visible mold spoilage at storage
temperatures up to 10°C. Results for HOLDBAC YM-SUSTAIN
show the protective culture extended storage time without visible
mold by two to almost three weeks compared to the control yogurt,
giving up to 19 days without visible mold spoilage at storage
temperatures up to 10°C.
Trials were also conducted to compare the level of yeast inhibition
in yogurt containing HOLDBAC YM-XTEND and HOLDBAC
YM-SUSTAIN. HOLDBAC YM-XTEND was tested in a yogurt matrix
against a starter culture combined with a market alternative and
a control with a starter culture only. HOLDBAC YM-SUSTAIN was
tested against a control with a starter culture. Results for HOLDBAC
YM-XTEND show the protective culture delivers efficient protection
against a wide range of difficult-to-control yeasts.
24 · September/October 2022 ¦ international-dairy.com
When incorporated into yogurts alongside starter cultures during
challenge trials, the addition of HOLDBAC YM-XTEND resulted
in no change in yogurt flavor using standard starter cultures when
stored at 5°C for 30 days. In similar trials, the incorporation of
HOLDBAC YM-SUSTAIN resulted in good post-acidification control
with no change in yogurt flavor and a slight change in thickness
and stirring resistance using new generation starter cultures when
stored at 5°C for 30 days.
HOLDBAC YM-SUSTAIN and HOLDBAC YM-XTEND pose an
attractive answer for manufacturers seeking to switch to natural
protective solutions. By extending food freshness, both cultures
expand distribution reach, increase brand loyalty and reduce customer
complaints while enabling manufacturers to place a live culture
on product labels, creating a more pleasant experience for
consumers. By switching to natural protective cultures solutions,
all participants in the dairy supply chain can contribute to economical
and eco-friendly consumption habits.
1 Gross, A. S. (2018, November 28). One in six pints of milk
thrown away each year, study shows. The Guardian.
Retrieved June 6, 2022, from https://www.theguardian.com/
environment/2018/nov/28/one-in-six-pints-of-milk-thrownaway
each-year-study-shows.
2 Market study on date marking and other information
provided on food labels and food waste prevention.
ICF, January 2018.
3 Patent insights: advanced food preservation innovation,
Mintel – February 2021, Lightspeed/Mintel, KuRunData/
Mintel.
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