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Natural shelf life solutions
A General overview of Handary solutions
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

 
NATURAL PROTECTIVE SOLUTIONS
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NisinA® / NisinZ® - Gram + inhibitor for Various processed emmental & cheddar cheeses
NisinA® / NisinZ® - Gram + inhibitor for Various processed emmental & cheddar cheeses
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