Product: Cheese Coating (Rind for Various Cheese Varieties)
Solution: Natamycin 0.02% (Applied to Cheese Coating)
Region: Europe, North America (Cheese Coating Preservation Project)
Combination: Natamycin for effective mold control on cheese rind
Natural Mold Control in Cheese Coatings with Natamycin
Introduction: Many cheeses, especially washed-rind varieties, are coated with natural wax or oil coatings during the aging process. These coatings provide protection but can also serve as a medium for mold and yeast growth. Natamycin is a natural antimicrobial that targets mold growth, particularly on the surface of cheeses, without affecting flavor or texture. This case explores how Natamycin is used in cheese coatings to extend shelf life and ensure the safety of the product.
Issues
Mold Growth: Mold, including Penicillium and Aspergillus, can grow on the rind of cheeses during the aging process, affecting appearance and product safety.
Flavor and Texture Maintenance: Excessive mold growth can impact the flavor, texture, and visual appeal of the cheese.
Natural Preservation: Consumer demand for clean-label products has prompted the need for natural antimicrobials that don’t compromise product quality.
Solution: Natamycin 0.02%: Applied to the outer rind of cheese during the coating process, Natamycin effectively inhibits mold growth, ensuring a clean and visually appealing product.
Results
Mold-Free Coatings: Cheese coated with Natamycin showed no mold growth even after 6 months of aging.
Preserved Flavor and Texture: The flavor and texture of the cheese remained intact, without any off-flavors or changes in mouthfeel.
Extended Shelf Life: The shelf life of coated cheeses was extended by at least 50%, ensuring longer storage and shipping capabilities.
Clean-Label Compliance: Natamycin is naturally derived and meets clean-label requirements, making it a suitable choice for health-conscious consumers who prefer natural preservatives.
Conclusion
Natamycin offers an effective and natural solution for controlling mold on the rind of cheeses, ensuring product safety and quality during aging. By extending shelf life and preserving both flavor and texture, Natamycin provides a clean-label alternative to synthetic preservatives. This approach meets the growing demand for natural, antimicrobial solutions, making it an ideal choice for manufacturers looking to offer high-quality cheeses in both domestic and international markets
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