Hard cheese
Hard cheeses such as Edam, Gouda, Cheddar, Grana, Emmental, Gruy`ere, Provolone, Fontina) are spoiled by yeast and moulds, Bacillus spp.  and “late blowing” caused by Clostridia, besides, L. monocytogenes, Salmonella spp. and pathogenic E. coli. are the most frequently involved. Natap™, Natalac™, Natanacl™, NisinZ®, Lysoch™ L4 and Antipack™ have been well-known for shelf life extension of hard cheese.
 
Handary Shelf-life Solutions for hard cheese
Applications
Shelf-life diagnostics
Solutions
Categories
Food items
Products
Labelled as
Dosage
Clean-label
Cost-in-use
5.0 Dairy
5.2 Cheese
5.2.4 Hard cheese
5.2.4.1 Asiago, Cheddar, Colby, Derby, Emmental, Grana, Gruyère, Kefalotiri, Manchego, Mazoero, Pecorino, Ras, Romano, Samsoe, Swiss
Anti-yeast and mold
Natap
Natamycin
10-20mg/kg
Low
Low
Natalac™ 
Natamycin
20-40mg/kg
Low
Low
Natanacl™ 
Natamycin
20-40mg/kg
Low
Low
Anti-mold
Antipack™ AF
/
12kg/m2
High
Medium
Growth inhibition of  Clostridia and E.coli
Lysoch® L4
Lysozyme (E1105)
20-40mg/kg
Medium
Low
Growth inhibition of Clostridium and Bacillus sp.
NisinZ®
Nisin (E234)
80-100mg/kg
Medium
Low

 

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