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 it in a small amount of clean water and spray onto the cheese. Using Natamycin will inhibit mold growth even on blue cheese.
Spec Sheet No. 2
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