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  • Yota-Guard™ Cultured Whey
  • Yota-Guard™ Cultured Whey
Yota-Guard™ Cultured Whey
Cultured Whey is a premium, clean-label antimicrobial ingredient derived from the highly controlled, natural fermentation of dairy whey by food-grade Propionibacterium freudenreichii. During this specialized fermentation process, a complex matrix of natural metabolites is generated, rich in naturally occurring propionates, organic acids (acetic and lactic), and peptides.

Cultured Whey has been used to extend shelf life in baked goods, cheeses, salad dressings, condiments, dips, spreads, meats and more. By preventing the growth of unwanted bacteria, yeasts and molds, Cultured Whey can replace chemical preservatives like sorbates and benzoates for a clean label alternative.

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Yotabio Cultured Whey TDS

Yotabio®

Natural Food Preservation

www.yotabio.cn

PRODUCT TECHNICAL DATASHEET

Product: Cultured Whey
Valid From: 01/01/2026 | Document Rev: 2.0

1. PRODUCT DESCRIPTION & BENEFITS

Yotabio Cultured Whey is a premium, clean-label antimicrobial ingredient derived from the highly controlled, natural fermentation of dairy whey by food-grade Propionibacterium freudenreichii. During this specialized fermentation process, a complex matrix of natural metabolites is generated, rich in naturally occurring propionates, organic acids (acetic and lactic), and peptides.

  • Clean Label Solution: Allows for the removal of artificial preservatives (e.g., sorbates, benzoates, calcium propionate). Label simply as "Cultured Whey".
  • Broad-Spectrum Protection: Highly potent against yeasts, molds, and spoilage bacteria. Performs exceptionally well in broad spectrum applications and low pH environments.
  • Quality Retention: Maintains softness and freshness in bakery/bars, with minimal to no flavor impact in delicate dairy and culinary applications.

2. COMPOSITION & PHYSICAL SPECS

Composition100% Cultured Whey
AppearanceOff-white to tan powder
FormSolid - Powder
Moisture< 6.0%
pH (10% aqueous)5.5 - 7.5

3. HEAVY METALS & MICRO SPECS

Total Heavy Metals< 5.0 mg/kg
Lead (Pb) / Arsenic (As)< 1.0 mg/kg (each)
Cadmium (Cd) / Mercury (Hg)< 1.0 mg/kg (each)
Standard Plate Count< 10,000 CFU/g
Yeast & Molds< 100 CFU/g
Coliforms / Salmonella< 10 CFU/g / Negative

4. APPLICATION AREAS & DIRECTION FOR USE

IndustryTypical ApplicationsNotes / Dosage
CULINARY
  • Dips, sauces, condiments, deli salads (refrigerated)
  • Dressings (dairy & non-dairy), marinades
  • Soups, prepared meals, side dishes, puddings
  • Liquid eggs, mashed potatoes, pasta
No flavor impact. Improved flavor & longer shelf life.                        0.5% - 1.5%
DAIRY
  • Cottage cheese, sour cream, yogurt, smoothies
  • Cheese blends, shredded cheese, cream cheese
  • Processed cheese, dairy spreads, flavored milks
Very cost effective. Broad spectrum, highly potent alternative to sorbate/benzoate.                        0.5% - 1.5%
BAKERY, BEV & CONFECTIONERY
  • Surface applications of appropriate bakery items
  • High protein nutrition bars
  • Filled confections
  • Fruit juices, juice-based beverages, nutritional drinks
Maintains softness and freshness. No flavor impact in fruitades.                        0.75% - 2.0%

5. ANTIMICROBIAL EFFICACY / INHIBITION EFFECT

The following charts represent the potent inhibitory effect of Cultured Whey against common spoilage organisms over standard shelf-life periods.

Fig 1. Yeast & Mold Control in Packaged Bread (25°C)
Log CFU/g
Day 0
Day 5
Day 10
Day 15
Control
Cultured Whey (1.0%)
Fig 2. Total Plate Count in Cottage Cheese (4°C)
Log CFU/g
Week 0
Week 2
Week 4
Week 6
Control
Cultured Whey (0.5%)

6. TYPICAL NUTRITIONAL VALUES

Values per 100g of product
Calories204 kcal
Total Carbohydrates45.5 g
- Total Sugars18.5 g
Protein5.2 g
Total Fat< 0.5 g
Sodium7,629 mg
Calcium8,087 mg

7. ALLERGEN INFORMATION

ComponentPresent (Yes/No)
Dairy / Milk DerivativesYES
Wheat, Triticale (Gluten)No
Soy / Soy DerivativesNo
Peanuts / Tree NutsNo
Eggs / Egg DerivativesNo
Fish / ShellfishNo

Allergen Notice: This product is manufactured from dairy whey and contains milk allergens. It is not suitable for vegan or dairy-free applications.

8. COMPLIANCE, PACKAGING & STORAGE

Regulatory & GMO Status

Regulatory: Approved as GRAS (Generally Recognized As Safe) by the FDA. Recommended labeling: "Cultured Whey".

GMO Status: Produced using proprietary, non-GMO organisms (P. freudenreichii) and ingredients. Not genetically modified.

Suitability: Kosher (Dairy) Certified. Halal Certified. Suitable for Lacto-Vegetarians.

Packaging & Storage

Packaging: 20 kg / 25 kg (or 50 lb) multi-walled, polyethylene-lined paper bags.

Storage: Store in cool, dry, temperate warehouse conditions (temperature < 25°C / 77°F, Relative Humidity < 60%). Keep away from direct heat and light sources.

Shelf Life: 18 months from the date of manufacture when stored properly in original, unopened sealed bags.

Yota Bio-Engineering Co., Ltd | Natural Food Preservation Experts        Disclaimer: The information and recommendations contained herein are to the best of our knowledge reliable and are made without guarantee or representation as to result. We suggest that you evaluate each product in your own laboratory prior to use. Nutrient values are estimates only. Variations may occur due to natural fermentation processes.
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