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Natural shelf life solutions
A General overview of Handary solutions
Cooked cheese/ processed cheese
Most of raw milk natural cheeses contain lactic acid bacteria, yeasts and molds, which are generally harmless. Microfiltration and refrigeration temperatures limit the presence of most of those microorganisms. However, some osmo-tolerant spore-formers, such as Bacillus and Clostridium spp., psychrotrophic bacteria such as Listeria, and Gram-negative bacteria survive through the ripening period.
 

Natalac®  is very effective against yeasts and mold such as A. niger and S. cerevisiae to extend the shelf-life of processed cheese. Lysoch® E4 or Lysoch® L4 prevents “late blowing” by lysing the Clostridium as aid-processing. NisinA ® and NisinZ® are active against all heat-resistance spores when added into cheeses.

 

Handary Shelf-life Solutions for Cooked cheese/ processed cheese

Applications

Benefits

Brands

Dosage

Labeled as

Cooked cheese/ processed cheese

TPC inhibition

Epolyly®

250 mg/kg

ε-Polylysine

Growth control of yeasts & molds

Natap®

2 mg/dm2

Natamycin

Growth control of Gram+ bacteria

NisinA® / NisinZ®

100-500 mg/kg

Nisin

 
NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
Epolyly® - TPC inhibitor for Cooked cheese/ processed cheese
Natap® - Molds inhibitor for Cooked cheese/ processed cheese
NisinA® / NisinZ® - Gram + inhibitor for Cooked cheese/ processed cheese
NisinA® / NisinZ® - Gram + inhibitor for Cooked cheese/ processed cheese
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