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Where is the limit for the addition of natamycin in Emmental cheese?

The CODEX (International Foods Standards) sets the maximum limits for the amount of natamycin in Emmenthal cheese at 2 mg/dm2 and its absence at a depth of 5 mm. As in the case of Havarti, Gouda and Samso cheeses, 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.