Brown PVA coating with natamycin - a coating for cheeses

Cheesemaking is not just about producing cheeses. Equally important as selecting the right cultures and enzymes for specific productions is the use of appropriate protective coatings during maturation. Our offered protective coating ensures proper cheese aging, protecting against excessive drying and external factors.

Brown polyacetate with natamycin (0.015%)

Benefits of use:

• Facilitates natural cheese aging
• Helps control mold development on the cheese surface (Natamycin additionally acts as a mold inhibitor)
• Reduces cheese weight loss during aging
• Protects cheese from mechanical damage
• Gives the cheese an attractive appearance

Usage instructions:

Our coating is ready to use. If needed, water can be added.

• Before use, mix the coating for optimal color.
• Ensure the cheese surface is dry before applying the coating.
• Apply 1-3 thin layers, allowing each layer to dry before applying the next.
• Minimum drying temperature of the coating on the cheese surface is 6-7°C.

STORAGE: Keep at temperatures between 5-25°C (ideally 10-15°C).