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Use of natamycin in cheese

In the case of cheese, the natamycin may be sprayed in an aqueous medium on the surface or the cheese may be immersed in it, so that it forms a lining.

The natamycin does not affect the quality of the taste or smell of food and does not inhibit the culture effect in fermented foods. Natamycin applied to the surface of food is effective for three months or more, depending on the storage conditions. It is affected only very little by heat, but breaks down progressively when exposed to UV light.