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Can the surface of Sant-Paulin cheese contain natamycin?

The CODEX (International Foods Standards) establishes the limit of the amount of natamycin in Saint Paulin cheese at 2 mg/dm2 and its absence at a depth of 5 mm, and that it should only be used to treat the surface of the product. These same values and indications are applicable to Havarti, Gouda, Samso, Emmenthal and Tilsit cheeses.

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