WHAT CAN I USE TO PREVENT CONTAMINATION WITH CHEESE PRODUCTION?
For use in Milk or Brine to prevent contamination:
5 - 50 g per 1000 L Milk or Brine (depending on contamination - the higher the contamination, the higher the dosage).
As an average, use 15 g per 1000 L Milk or Brine.
As a Spray on the surface of Cheese
Dissolve 10 g Natamycin in 1 L boiled kettle water, cool down, add to spray bottle and spray on surface if cheese. Can also be sprayed in shelves.
Attached:
- Dosage Table: Natamycin L
- Campaign: Preservative - Natamycin L & G
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SALT FOR PROCESSED CHEESE - ifaFBS 600 - ifaFBS 650 Pricing and orders: order@dynamiko.co.za Technical Support: retha@dynamiko.co.za technicalinfo@dynamiko.co.za