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When is Natamycin applied in the cheese production process?

Natamycin is only applied externally to the rind of the cheese, and because it develops while the cheese is ripening, it must be applied at this point in the cheese production process.

Fermentation in cheeses takes place indoors, and the rind surrounds and protects the edible part.

The components of the rind, such as Natamycin, should not come into contact with the edible part of the cheese.

For this reason, in addition to regulations governing the amount of this additive that can be added to the surface of the cheeses, it may not penetrate the interior of the product.