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Is it plausible to add natamycin on the surface of Samso cheese?

The CODEX (International Foods Standards) sets the limits for the amount of natamycin in Samso cheese at 2 mg/dm2 and its absence at a depth of 5 mm. As happens with Havarti and Gouda cheese, the natamycin is only used to treat the surface of the product.

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