Hard cheese

Hard cheese such as Edam, Gouda, Cheddar, Grana, Emmental, Gruy`ere, Provolone, Fontina) spoils by yeast and moulds, Bacillus spp.  and “late blowing” caused by Clostridia, but L. monocytogenes, Salmonella spp. and pathogenic E. coli. are the most frequently involved.

 

Natalac™, NisinZ®, Lysoch™ L4 and Antipack™ have been well-known for shelf life extension of hard cheese.

 

Table 1 Handary Shelf-life Solutions for hard cheese

Items

Shelf-life issues

Solutions

Labelled as

Dosage

Clean-label

Cost-in-use

Hard cheese

Inhibit yeast and molds

Natalac™ 

Natamycin (E235)

20-40mg/kg

Low

Low

Antipack™ 

/

12kg/m2

High

Medium

Lyse Clostridia and E.coli

Lysoch® L4

Lysozyme (E1105)

20-40mg/kg

Medium

Low

Inhibit ClostridiumBacillus sp.

NisinZ®

Nisin (E234)

80-100mg/kg

Medium

Low

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
Lysoch® L4 Lyses Clostridia and E.coli in hard cheese
NisinZ® inhibits Clostridium in hard cheese
Natalac™ inhibits yeast and molds on Hard cheese
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