Various processed emmental & cheddar cheeses - Shelf life - Handary

Various processed emmental & cheddar cheeses

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. Various processed emmental & cheddar cheeses are 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 cheeses.

Handary Shelf-life Solutions for Various processed emmental & cheddar cheeses

Applications	Benefits	Brands	Dosage	Labeled as
Various processed emmental & cheddar cheeses	Growth control of Gram+ bacteria	NisinA^® / NisinZ^®	100-250 mg/kg	Nisin