The spoilage of a dairy product is highly affected by the presence and growing of pathogens like fungus or bacterial that makes the product shelf life shorter.
Our offer includes:
Also known as piramicin is a natural antifungal, GMO free. In Chile it can be only apply into the hard-cheese surface.
Natural and GMO free preservative. Anti-bacterial agent that kills many kinds of Gram Positive Bacterials, like Clostridium botulinum, Staphylococcus aureus and Listeria monocytogenes.
In Chile its maximum dosage is 12,5 mg/Kg in cheese; 10 mg/Kg in natural cream or curdled cream.
Enzyme coming from eggs white that inhibit the growth of sporulated bacterial like Clostridium tyrobutyricum, among others microorganisms. This enzyme doesn’t act against yeast or fungus or Gram Negative bacterial, so doesn’t affect lactic fermentation.
For dosage and applications of these additives in others countries we strongly recommend to consult its legislation first.