Natalac®
Natamycin-lactose blends
Price : 65.00 EUR ( Click here to check you member price ) Package : 500 gr/bottle
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Description

The growth of unwanted yeasts and molds in cheeses may make them unfit for human consumption. Therefore, during ripening, cheeses can be protected against the development of fungi by coating their surfaces with a protective layer.

 

Natalac™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium “Streptomyces natalensis”. It contains min. 50% natamycin which is blended with lactose. Natalac™ is effectively used to eliminate the risk of yeast and molds during cheese ripening. It may either be added to the brine, used as an aqueous suspension for dipping cheeses or added to polyvinyl acetate to coat cheeses.

 

*Natamycin, at a concentration considerably lower than other known fungicides, destroys both mold hyphae and spores. The inhibitory concentration of sorbate is as high as 300 mg/dm² of cheese surface, while the permissible concentration of natamycin is only 2 mg/dm². Sorbate diffuses into cheese and affects its organoleptic properties, whereas the migration of natamycin is negligent, and when used in polyvinyl acetate, it remains on a surface of the cheese. 

Application

Natalac® - effective inhibitor of  yeasts and molds for dairy products

Applications

Dosage

Dairy

Dairy desserts, dips, and snacks

20 mg/kg

Soft to hard cheese

40 mg/kg

Yoghurt

10 mg/kg

 

Key Benefits

 Effective against yeast and moulds

 Reduce fungal mycotoxin production

 Extended shelf life

 Has no effect on bacteria and starter culture in fermented process

 No change in taste, odour, colour and flavour

 Cost efficiency than chemical preservatives at much lower dosage

 

 Natural, friendly- labelling.

Regulation

Geographic Area

Approved food applications

Max. dosage

Algeria

Cheese rinds

5 g/L

Argentina

Hard and semi-hard paste cheeses

2 mg/dm2

Australia & New Zealand

Cheese rinds

30 mg/kg

Bahrain

Permitted food preservative

No limit

Brazil

Hard cheese

4 mg/dm2

Canada

47 listed Cheese

40 mg/kg

Grated/shredded cheese

20 mg/kg

Chile

Hard cheese

25 mg/kg

China

Cheese

200-300 mg/kg

Colombia

Cheese

25mg/kg

Ecuador

Cheese

40 mg/kg

Egypt

Cooked cheese

2 mg/dm2

Ecuador

Cheese

No limit

European Union

Surface treatment of hard cheese and semi-hard cheese

2 mg/dm2

India

Hard cheese

4 mg/dm2

Israel

Specified cheese

No limit

Jordan

Permitted food additive

No limit

Kuwait

Permitted food additive

No limit

Lebanon

Permitted food additive

No limit

Mauritius

Hard cheese and semi-hard cheese

2 mg/dm2; Penetration limit of 10 mm

Mercosur

Cheese

2 mg/dm2; 10 mg/kg; Penetration limit of 4 mm

Mexico

Cheese

0.004%

Morocco

Cheese

40 mg/kg

Oman

Specified cheese 

No limit

Paraguay

Cheese

No limit

Philippines

Cheese

No limit

Qatar

Permitted food additive

No limit

Saudi Arabia

Food preservatives

No limit

Singapore

Cheese

40 mg/kg

South Africa

Edam, Gouda, Tilster, limburger cheddar, Cheshire

4 mg/kg in rind;10 mg/kg for surface application

 

Cottage cheese, cream cheese, process of blended cheese, including cheese spread, process cheese preparations and soft cheese

20 mg/kg for application to the surface of the cheese

Yoghurt

20 mg/kg

Taiwan

Hard, semi-hard cheese

40 mg/kg

Tunisia

Hard, semi-hard cheese, and semi soft cheese

2 mg/dm2

Turkey

Hard, semi-hard, and semi soft cheese

Penetration limit of 10 mm

Ukraine

Cheese

40mg/kg

Uruguay

Cheese

40mg/kg

United Arab Emirates

Permitted food additive

No limit

United States

Cuts and slices of cheese

40 mg/kg

Nonstandard of identity yoghurt

14 mg/kg

Nonstandard of identity cream cheese

14 mg/kg

Cottage cheese

14 mg/kg

Sour cream

14 mg/kg

Venezuela

Specified cheese

1% suspension

Vietnam

Preservative

No limit

Yemen

Permitted food additive

No limit