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"Blessed are the cheesemakers" ~ Monty Python
Contains Natamycin to add to brine at a rate of .2 grams(1/6 tsp/.82ml) per kilo(2.2 lbs.)of cheese. You can also dissolve 1/64 tsp.(.3 ml) of the powder into 1/4 cup(14.7 ml) of clean water and spray onto the cheese. Using Natamycin will inhibit mold growth even on blue cheese.
or see below.
Spray Applications for Cheese Shreds-
A NataMAX suspension should be prepared by mixing NataMAX with water at a ratio of 10 grams of NataMAX to 4 liters of water (0.25%). The NataMAX solution should be pumped under pressure to spray nozzles. Shred the cheese and convey to a revolving tumbler. Apply the anti-caking agent to the shreds before the tumbler or in the front half of the tumbler. The spray nozzles should be extended into the back half of the tumbler. The spray nozzles must be designed to deliver a fine mist of NataMAX solution to uniformly cover all cheese surfaces. NataMAX is insoluble in water and must be agitated or continually recirculated to avoid settling. The application rate should be approximately 6 per ton of cheese to achieve 3-10 ppm NataMAX on the shreds. It is desirable to have a solenoid valve regulating the NataMAX spray in production to prevent waste and over wetting of product and equipment during down times.
Spray Application for Barrel Cheese-
NataMAX can be applied to barrel cheese by spraying a fine mist of suspension onto the exposed cheese surface. A suspension of 0.25% NataMAX in water is recommended. The solution is sprayed to effectively coat all the exposed cheese surfaces resulting in a targeted 4-10 ppm level NataMAX. It is important to uniformly apply the spray under agitation to prevent settling of the insoluble NataMAX. Samples of the top one-inch of treated product can be submitted periodically to ensure optimum performance.
Treat the existing brine to destroy any current yeast and mold growth. Suspend NataMAX at 25 ppm in the brine (0.05 g/liter, 0.19 g/gallon). NataMAX level must be maintained by effectively dosing 12 g NataMAX per metric ton of cheese treated. The suspended NataMAX should be continuously circulated to prevent settling. Samples of brine and treated cheese can be submitted regularly for NataMAX level testing to determine optimum level maintenance. The brine should be fully pasteurized a minimum of once a year. Sanitizers like chlorine or hydrogen peroxide can degrade NataMAX activity.
NataMAX suspensions should be prepared by mixing NataMAX with water at 10 grams of NataMAX to 4 liters of water (0.25%). This level should be doubled for blue cheese wheel dips due to the high concentration of mold. The NataMAX is applied by dipping the cheese slurry for several seconds. The suspended NataMAX should be continuously agitated to prevent settling. The NataMAX concentration must be maintained in the dipping solution as more is absorbed onto cheese surfaces. A typical range of addition is 10-20 grams of NataMAX per 1000 lb. Of cheese treated. This rate will vary depending on cheese type, surface area, treatment time and other factors. Monitoring of the NataMAX level is recommended to ensure optimum performance.
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