Search Results for: Wine manufacture
factors can influence the stability of natamycin: acidity (ph value), temperature, light, oxygen, heavy metal, etc. usage: food preservative. ideal result can be achieved by using natamycin on the exposed surface of the food where the moulds and yeasts may grow. this is especially useful for cheese manufacture
treat (spray or dip) the surface of the cheese with - mg/kg aqueous solutions. . eu: permitted on the surface of cheese and sausage casings . china: gb - : for cheese, meat and meat products, moon cakes, snacks, raw juice for coating use, surface of utensils, perishable food, salad sauce, fermented wine...
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