Soft ripened cheese (Brie, Camembert)

Soft cheese are very susceptible to bacteria, yeast and mold growth, some osmo-tolerant spore-formers, such as Bacillus and clostridium spp., psychrotrophic bacteria such as Listeria, and Gram-negative bacteria such as Salmonella or E.coli may survive the ripening period. Exceptionally, blue cheeses require mould ripening processing.

 

Shelf life extension

Handary Solutions

Yeasts and molds

NatalacTM Standard natamycin

ProteriaTM AF Antifungal culture

Spore-formers

Listeria, Salmonella, E. coli

EpolylyTM Ultrapure ε-polylysine

LysochTM E4 Egg-white lysozyme

NisinATM Standard NisinA

NisinZTM Standard NisinZ

  

*Soft cheese (ripened)

Brie (F); Camembert (F); Bel Paese (I); Neufchatel (F)

*Semisoft cheese (ripened)

Munster (F); Limburger (B); Roquefort (F); Stilton (UK); Port Salut (F); Gorgonzola (I); Tilsit (CH);

Brick (USA); Vacherin Mont d’Or (CH)

NATURAL PROTECTIVE SOLUTIONS
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