Hard cheese

Hard cheese spoils by yeasts and moulds, Bacillus spp. and “late blowing” caused by Clostridiabut L. monocytogenes, Salmonella spp. and pathogeneic E. coli. are the most frequently involved.

 

NatapTM or NatalacTM, NisinA® or NisinZ® has been well-known for shelf life extension of hard cheese.

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