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What is the CODEX limit for the presence of natamycin in Cheddar cheese?

The CODEX (International Foods Standards) sets a natamycin limit in Cheddar cheese of 2 mg/dm2 and its absence at a depth of 5 mm, only for the product surface treatment.

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