Silo Milk Quality Protection System

In numerous dairy situations, such as in the manufacture of cheese, raw milk may be held in silos for up to three days before pasteurization. During this time period, the raw milk is highly susceptible to spoilage. Spoilage not only affects taste, but also decreases yields as the spoilage organisms, psychrotrophic bacteria, deteriorate the fat and protein content of the milk. Silo Guard is a patented combination of lactic acid and hydrogen peroxide producing bacteria along with other natural enzymes, which prevent the proliferation of psychrotrophic bacteria.

The product minimizes viruses called bacteriophages which also cause problems to cheese manufacturers. Immediately upon pasteurization, the "good bacteria" are destroyed.
The product keeps raw milk sweeter and free from spoilage for up to 72 hours longer than with raw milk, which has been left untreated. In addition, cheese yields are consistently higher from protected silos. The treatment regimen is one tin (130 ml) of per 100,000 pounds of raw milk.

International Media & Cultures, Inc., 1250 S. Parker Rd., St.203, Denver, CO 80231. Tel: 303-337-4028; Fax: 303-337-5140.