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What effect does natamycin have when applied to lactoserum?

Applying natamycin to lactoserum – the aqueous phase when cheese curdles or during the production of casein – prevents deterioration during the fermentation of lactic bacteria. These lactic bacteria are responsible for the soluble substances in milk; in other words, lactose, proteins and mineral salts.

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