Cheese-Making Additives

Calcium Chloride

Calcium Chloride

It is added to the milk when cheesemaking to restore balance – due to the pasteurization of the milk – and in order not to delay the coagulation and not to obtain too soft curd.

Cheese Decolouriser Verde

Cheese Decolouriser Verde

Chlorophyllin
Packing 5kg and 25kg

Galactic Acid

Galactic Acid

Citric Acid

Citric Acid

Potassium Sorbate

Potassium Sorbate

Natamycine

Natamycine

It is a natural product against fungi with Natamycine as the active principle, mixed with lactose at 50%. Natamycine or Pimarycine is a product deriving from bacteria fermentation of Streptomices Natalensis. The low solubility makes natamycine suitable for treating cheese and other food surfaces (food for which its use is allowed).

Nisin

Nisin

It is a bacteriocin produced by Lactococcus lactis is active against Gram + bacteria (Staphylococcus spp., Listeria spp., Lactobacillus spp., Leuconoctoc spp., Pediococcus spp., Micrococcus spp., Streptococcus spp., Lactococcus spp., Bacillus spp., Clostridium spp.) and seeds but that is not active against yeasts and molds.

Natural Smoke in Liquid Form

Natural Smoke in Liquid Form

Liquid smoke prepared from controlled fire of freshly cut wood. Water-soluble liquid, clear and brown in color, which is filtered to remove ash and all foreign mater.ial It replaces the old way of smoking, firing wood, with many advantages.