Natamycin

A natural anti-mycotic produced by fermentation using streomyces natalensis.  This product controls spoilage by yeast and molds on shredded and blocked cheese.  Natamycin is available in a sodium chloride solution for spray, or in a dry form with maltodextrin or sodium chloride.  Natamycin binds to the sterols in the cell membrane, disabling normal microbial cell growth and enhancing shelf life.  Use level is 10-25 ppm as pure natamycin for Minimum inhiborty concentration for most species of molds and yeast. Natamycin is supplied as 50% active with 50% lactose and is ideal for chedder and other cheeses, plus also offering in liquid forms.