ect the natural maturing process of yoghurt, cheese, fresh ham, sausage, etc.
II. Strengths
*Specifically and efficiently inhibiting moulds and yeasts;
*Non-toxic, odorless, no flavor impact;
*Significantly extending shelf life of foods;
*Ideal substitute of chemical preservatives;
*Not affecting other bacteria;
*Extremely low dosage, high efficiency
III. Application
Natamycin is most often used by spaying for surface treatment. It can also be mixed or dipped. The recommended dosage varies for