CATALOG
Natural shelf life solutions
A General overview of Handary solutions
Ripened cheese
Most raw milk natural cheeses contain lactic acid bacteria, yeast 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. Ripened cheese is susceptible to Bacillus spp. and “late blowing” caused by Clostridia spp.
 
Both NisinA ® and NisinZ® are active against all heat-resistance spores when added into ripened cheese.

 
Handary Shelf-life Solutions for Ripened cheese

Applications

Benefits

Brands

Dosage

Labeled as

Ripened cheese

Growth control of Gram+ bacteria

NisinA® / NisinZ®

50-250 mg/kg

Nisin
 

 

NATURAL PROTECTIVE SOLUTIONS
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NisinA® / NisinZ® - Gram + inhibitor for Ripened cheese
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NisinA® / NisinZ® - Gram + inhibitor for Ripened cheese
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