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Is it advisable to add natamycin in unmatured cheese?

On the surface of unmatured cheese (including fresh cheese), whether it be sliced, cut, ground or grated, the CODEX (International Foods Standards) establishes a maximum dose of 20mg/kg. The natamycin is added during the kneading and stretching process.

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