CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Clotted cream

The microbiological quality of cream depends on the quality of the milk used to prepare it. Sweet curdling or bitter cream being caused by the multiplication of Bacillus cereus, but other spore-formers have also been linked to organoleptic defects. Due to its high-fat content, lipolytic spoilage organisms such as Pseudomonas spp. or yeasts will impact strongly on product quality. 

NisinA® / NisinZ® together with an efficient heat processinf, can effectively inhibit boh Bacillus cereus and Pseudomonas sp. in cream products. 

Handary Shelf-life Solutions for Clotted cream

Applications

Benefits

Brands

Dosage

Labeled as

Clotted cream

Growth control of Gram+ bacteria

NisinA® / NisinZ®

400 mg/kg

Nisin

 

NATURAL PROTECTIVE SOLUTIONS
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NisinA® / NisinZ® - Gram + inhibitor for Clotted cream
NisinA® / NisinZ® - Gram + inhibitor for Clotted cream
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