MicroGARD 100 consists of food grade dairy cultures grown in Grade A skim milk, which is then pasteurized and dried using Grade A skim milk as the carrier.
MicroGARD 100 consists of food grade dairy cultures grown in Grade A skim milk, which is then pasteurized and dried using Grade A skim milk as the carrier. Fermentation of the skim milk produces natural metabolites that may retard microbial growth in numerous food products. There are no viable organisms present in these products. The cultures are effective against Gram negative bacteria, yeast and molds.
The fermentation mixture works in conjunction with other "microbial hurdles" to optimize shelf life and maintain packaged freshness.
Features and Benefits
Retards growth of Gram negative bacteria and selected yeast and molds
Protects product flavor
May reduce or eliminate dependence on synthetic preservatives
Reliable shelf life – fewer returns
Improved label appeal for consumers
Culture usage rates vary as a function of intial food product quality, product pH, water activity, etc. Below are examples of some current applications for MG 100:
Cottage cheese blends – 0.5 to 1.0%
Cottage Cheese – 0.1 to 0.5%
Yogurt – 0.3 to 0.6%
Sour Cream – 0.3 to 0.6%
Rhodia Inc., CN 7500, Cranbury, NJ 08512. Tel: 609-860-4244; Fax: 609-860-0074.