Natamycin Mold and Yeast Inhibitor

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Contains Natamycin in a Lactose base;  inhibits mold and yeast growth on aging cheeses.  You can add to brine at a rate of .1 grams(1/12 tsp) per 1 lbs of cheese. You can also dissolve 1/64 tsp.(.07ml) of the powder into 1/4 cup(59ml) of clean water and spray or wipe onto the cheese. Using Natamycin will inhibit mold growth even on blue cheese. You can store it in the freezer, though the manufacturer advises not to store above 25c/77f and not in direct sunlight.

Sizes available:  10 grams,40 grams, 500 grams(industry).

Spec Sheet 

Natamycin 50% Lactose

 

 

High Volume Application

Spray Applications for Cheese Shreds-

A Natamycin suspension should be prepared by mixing Natamycin with water at a ratio of 10 grams of Natamycin to 4 liters of water (0.25%). The Natamycin solution should be pumped under pressure to spray nozzles. Shred the cheese and convey to a revolving tumbler. Apply the anti-caking agent to the shreds before the tumbler or in the front half of the tumbler. The spray nozzles should be extended into the back half of the tumbler. The spray nozzles must be designed to deliver a fine mist of Natamycin solution to uniformly cover all cheese surfaces. Natamycin is insoluble in water and must be agitated or continually recirculated to avoid settling. The application rate should be approximately 6 per ton of cheese to achieve 3-10 ppm Natamycin on the shreds. It is desirable to have a solenoid valve regulating the Natamycin spray in production to prevent waste and over wetting of product and equipment during down times.
Spray Application for Barrel Cheese-
Natamycin can be applied to barrel cheese by spraying a fine mist of suspension onto the exposed cheese surface. A suspension of 0.25% Natamycin  in water is recommended. The solution is sprayed to effectively coat all the exposed cheese surfaces resulting in a targeted 4-10 ppm level NataMAX. It is important to uniformly apply the spray under agitation to prevent settling of the insoluble Natmycin. Samples of the top one-inch of treated product can be submitted periodically to ensure optimum performance.
Brine Treatment-
Treat the existing brine to destroy any current yeast and mold growth. Suspend Natamycin at 25 ppm in the brine (0.05 g/liter, 0.19 g/gallon). Natamycin level must be maintained by effectively dosing 12 g NataMAX per metric ton of cheese treated. The suspended Natamycin should be continuously circulated to prevent settling. Samples of brine and treated cheese can be submitted regularly for Natamycin level testing to determine optimum level maintenance. The brine should be fully pasteurized a minimum of once a year. Sanitizers like chlorine or hydrogen peroxide can degrade Natamycin activity.
Dipping-
Natamycin suspensions should be prepared by mixing Natamycin with water at 10 grams of Natamycin to 4 liters of water (0.25%). This level should be doubled for blue cheese wheel dips due to the high concentration of mold. The Natamycin is applied by dipping the cheese slurry for several seconds. The suspended Natamycin should be continuously agitated to prevent settling. The Natamycin concentration must be maintained in the dipping solution as more is absorbed onto cheese surfaces. A typical range of addition is 10-20 grams of Natamycin per 1000 lb. Of cheese treated. This rate will vary depending on cheese type, surface area, treatment time and other factors. Monitoring of the Natamycin level is recommended to ensure optimum performance.

 

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