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What is the amount of natamycin that can be added to Provolone cheese?

The CODEX (International Foods Standards) establishes the limit maximum dose of natamycin in Provolone cheese at 2 mg/dm2 and its absence at a depth of 5 mm.

The same indications regarding the use of natamycin in Havarti, Gouda , Samso, Emmenthal, Tilsit and Saint-Paulin cheeses apply.

VGP, specializing in the manufacture, distribution and sale of Natamycin to major food industries worldwide since 1988.