The spoilage of a dairy product is highly affected by the presence and growth of pathogens like fungi or bacteria, which can make its shelf life shorter.
Our offer includes:
Natamicyn, also known as Piramicin is a natural antifungal, GMO-free. In Chile it can be only applied onto a hard-cheese surface.
Natural and GMO-free preservative. Anti-bacterial agent that kills many kinds of Gram-Positive bacteria, 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 whites, that inhibits the growth of sporulated bacteria like Clostridium tyrobutyricum, among other microorganisms. This enzyme doesn’t affects yeast, fungi or Gram-Negative bacteria, therefore, it doesn’t affect lactic fermentation.
For dosage and applications of these additives outside from Chile, we strongly recommend consulting national legislation first.