Our latest brochure, “Nisin in Soft Cheese,” highlights how NisinZ offers a natural and label-friendly solution for improving the safety and quality of soft cheese. Due to their high moisture content, mild acidity, and minimal processing, soft cheeses are particularly vulnerable to spoilage microorganisms such as Clostridium and Bacillus species, as well as pathogenic bacteria like Listeria monocytogenes and Staphylococcus aureus — all of which can grow even under chilled conditions.

NisinZ is a highly effective Gram-positive bacteria inhibitor, widely approved for cheese applications worldwide. By integrating it directly into the cheese manufacturing process or as an aqueous solution, producers can significantly reduce microbial risks, prevent defects such as off-odors and cheese blowing, and extend shelf life without altering the organoleptic properties of the product.

The brochure also includes detailed application guidelines, recommended dosages, and case studies showing how NisinZ helps maintain microbial stability in products like ricotta and Damietta cheese for extended storage periods. This makes it an essential tool for cheese manufacturers aiming to deliver safe, high-quality products while meeting consumer demand for clean-label, natural solutions.