Protective paste - polyacetate - brown with natamycin

Protective coating for hard and semi-hard cheeses

Colour: brown.

An even, attractive rind helps maintain cheese appearance throughout maturation. The protective paste is based on an aqueous copolymer dispersion and forms a surface layer that allows natural cheese maturation.

Helps limit mould and yeast growth, drying and weight loss during storage. Protects the surface against minor mechanical damage and improves the appearance of the finished cheese.

Added natamycin helps limit unwanted mould and yeast growth on the cheese rind.

Application

Apply manually in 2–3 layers with a sponge, cloth or by hand. Ready to use; water can be added if necessary. While still liquid, it can be easily cleaned from tools, shelves and equipment with hot water.

Technical parameters

Type: copolymer dispersion. Viscosity: 7000–8000 mPa·s (Brookfield, 23°C). pH: 3.5–4.0. Minimum film-forming temperature: 6–7°C.

Microbiological parameters: Enterobacteriaceae <10/g; Listeria monocytogenes — absent in 25 g; yeasts and moulds <100/g.

Storage and packs

Keep in closed packaging at 5–25°C, preferably 10–15°C. Use on a first-in, first-out basis. Storage period: approximately 6 months from manufacture; date on the pack.

Variants: 100 g, 1 kg, 5 kg and 30 kg. Due to damage risk, 30 kg buckets are available only for personal collection or pallet delivery (pallet or half-pallet). GMO and allergen statements and the MSDS are available on request.