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How much natamycin can be added to Mozzarella cheese?

The CODEX  (International Foods Standards) establishes that the natamycin content in Mozzarella cheese should not exceed 2 mg/dm2 and that it should be absent at a depth of 5 mm.

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