Cooked cheese/ processed cheese - Shelf life - Handary

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