Ripened cheese

Ripened cheese is not ready for consumption soon after manufacture, but is held under such time and temperature conditions so as to allow the necessary biochemical and physical changes that characterize the specific cheese. For mould-ripened cheese, the ripening is accomplished primarily by the development of characteristic mould growth throughout the interior and/or on the surface of the cheese. Ripened cheese may be soft (e.g., camembert), firm (e.g., edam, gouda), hard (e.g., cheddar), or extra-hard. Includes cheese in brine, which is a ripened semi-hard to soft cheese, white to yellowish in colour with a compact texture, and without actual rind that has been preserved in brine until presented to the consumer. Cheese treated by these mechanical processes are included.

Natural solutions for ripened cheese

Nataseen®-D for ripened cheese

Benefits

  • Avoids mould contamination.
  • More effective than benzoate/sorbate.
  • No migration from surface.
  • No impact on odor and taste.
  • Extends shelf life.
  • High stability.
  • Ready and easy to use.

Nataseen®-L for ripened cheese

Benefits

  • Avoids mould contamination.
  • More effective than benzoate/sorbate.
  • No migration from surface.
  • No impact on odor and taste.
  • Extends shelf life

Nataseen®-H for ripened cheese

Benefits

  • Avoids mould contamination.
  • More effective than benzoate/sorbate.
  • No migration from surface.
  • No impact on odor and taste.
  • Extends shelf life.
  • High concentration.

Niseen®-S for ripened cheese

Benefits

  • Controls Gram-positive bacteria that cause spoilage.
  • Extends shelf life at ambient temperatures.

Niseen®-S10 for ripened cheese

Benefits

  • Controls Gram-positive bacteria that cause spoilage.
  • Extends shelf life at ambient temperatures.
  • High concentration.

Lysoseen™-F for ripened cheese

Benefits

  • Prevents “butyric fermentation” or “late blowing” caused by Clostridium tyrobutyricum bacterium