Natamycin
Mold may grow in cheese, rendering it unfit for human consumption. Therefore, during ripening, cheeses are protected against development of mold by coating of their surfaces a protective layer.
Natamycin -50% , containing 50% natamycin produced by fermentation using a strain of “Streptomyces natalensis”, has considerably facilitated protection of cheeses against mold growth during ripening. “Natamycin -50%” may either be added to brine, used as an aqueous suspension for dipping of cheeses or added to polyvinyl acetate used to coat the cheese.
This natamycin is presented with two carriers: Lactose and Sodium chloride.
Liquid Natamycin
Natamycin is also presented in liquid form,which has better solubility. It can be used in all of foods as well as another forms and the recommended dosage of liquid natamycin is in the range of 25-250 ppm, the actual dosages on the nature of product for which it is intended and it is effective in a variety of application.