Usage Dosage: 0.1%

Composition: Sodium Lactate (E- 325 ),Acetic Acid (E - 260 ),Sodium Acetate(E - 262 )

Appearance: Specific appearance and color

Odour-Taste: Specific odour

Ph(10% solution): 4.5-5.0

MICROBIOLOGICAL PROPERTIES

Salmonella spp.(25 gr'da): Should not be available

S.aureus:  Should not be available

E. coli - Coliform:  Should not be available

Enterobacteriaceae: <1000

Yeast - mould: <1000

Mesophilic aerobic bacteria:  <1000

Package Type:  25 Kg Kraft Bag/Drum

Origin:  Made in China

Areas of Usage:   Classical white cheese, cultured white cheese, yellow cheese,butter, curd cheese,buttermilk drink and yoghurt

Advantages:  Easy to use Freshmix does not affect the yeast and culture,and eliminates the microorganisms which pose danger to human health in 48 hours and prevents their reproduction for a long time. It is a good pH balancer. In Freshmix use, overdose is not hazardous to human health. Precise results are obtained in the analysis made on the products produced with Freshmix and no finding is found.

Freshmix prevents swelling, bulge etc. especially in white cheese and other products, and eliminates the formation of holes and buds on the surface of/in cheese caused by the bacteria.

USAGE

Classical White Cheese : Freshmix should be used with the product in the last brine. It is recommended to add Freshmix at the rate of 0,1% to the water prepared for closing brine. Freshmix eliminates only 4 pathogens (Salmonella, Coliform,E.coli, S.aureus) and does not affect the development of the other useful bacteria.

Pasteurization of Freshmix added brine (exposure to high temperature) does not affect the efficiency of Freshmix

Yellow Cheese: In the process of yellow cheese production using boiler (fuze,melting pot etc.), Freshmix at the rate of 0,15- 0,25 % dissolved in water (1-2 LT water) prior to the process with curd is added to prevent the development of the microorganisms.

Curd Cheese :  For curd cheese, boiling is made at 95-98 degrees. It can be used at such temperatures during boiling. When whey is collected in the boiler, water with Freshmix is boiled and the product is obtained. Freshmix at the rate of 0,1-0,2% is added to the boiling water.

Butter and Cream:    0,02-0,03 % (20-30 gr for 100 kg cream) Freshmix added to the mass cream during the churning process of the cream eliminates the pathogen microorganisms available in the cream and prevents re-contamination.

Surface Bacteria Control:  After the cheese is formed in hoop, Freshmix solution of 5-10% is pulverized to or applied by brush on the surface of the hoops. This process continues until whole surface is moistened, and the product is packaged.

Cultured White Cheese : After putting starter culture in the milk, culture development is waited for 15 -20 minutes, and then 0.1% Freshmix is dissolved in some water and homogeneously mixed with the milk in the vessel. Then, Calcium Chloride is added (Calcium Chloride amount should be reduced average 1 kg as aqueous Calcium. We recommend you to contact our technical service). The rate of yeast which will be added to the milk should be kept stable. After adding yeast to milk, the product is left to fermentation. Besides, 0,1% Freshmix which will be added to salting brine and last filling brine will prevent the external contamination and ensure full protection for the product.

In case of plastic package use, it is recommended to use Freshmix at the rate of 0,2 % for closing brine.
Freshmix brings the product to the microbiological standard and ensures smoothness in the physical structure of the product.
Freshmix prevents the expansion of the tins during the shelf life of the product, and does not affect the chemical structure of the product.

Yoghurt: 0,02-0,025 % (200-250 gr for 1 ton) Freshmix is added to milk with the yeast.

Buttermilk drink:  For buttermilk drink, adding 0,02-0,025 % (200-250 gr for 1 ton) Freshmix to milk before yeasting will prevent the development of pathogen microorganisms.

NOTE:   Freshmix must be aerated for 5-10 minutes prior to use.

Enzymes and cultures play a key role in ensuring that dairy products have the best possible flavor and appearance, while staying fresh for longer. Yotabio can help you plan your food ingredient purchases through natural solutions. We focus on the production of food preservatives and enzymes.
YOTA BIO-ENGINEERING CO., LTD (YOTABIO) is located at 398 Huan'an Road, RETDA, Rizhao, P. R. China, a beautiful coastal city in Shandong Province. 

Our production base now covers about 38,000 square metres and there are 150 staff members working to produce high quality bio-food additives such as Nisin, Natamycin, Polylysine and Transglutaminase (TG), Lysozyme, Rennet, Chymosin, Lactase and Lipse for the dairy industry since 2016, and we also supply vegan food ingredients such as Methylcellulose. Thanks to our diligent workers, YOTABIO is able to provide stable with quality products to our customers all over the world.
 
YOTABIO is committed to becoming a leading manufacturer of bio-food additives in the food industry in China, by having a strong innovation in the R&D area, the well-designed & established manufacturing facilities and a responsive & creative customer support system.
 
Deeply rooted in YOTABIO's corporate culture, innovation and expertise are at the core of new developments. YOTABIO is constantly innovating and improving its range of food ingredients. 
 
The innovation team at YOTABIO brings together the necessary energy, scientific and technical skills to serve a common goal: to continuously provide the best products and service to our customers.
 
Using bio-based materials and state-of-the-art biotechnology, we can help you meet the various consumer demands for food preservation and processing. We can also help you reduce costs and improve food safety by maintaining freshness & quality for the intended shelf life of the food.