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Ukraine, Kiev
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The main scope of natural preservative natamycin is the manufacture and processing of cheeses and sausages. It can be used in the processing of milk and dairy products, processed cheeses, pastries, fish and other goods, which are exposed to mold and yeast. The actual dosage depend on the type of product, the expected microbial load, temperature factors and the desired time and storage conditions.
Natural antibiotic natamycin is actively used in the manufacture of all kinds of yogurt, and baked goods. It can be added to the frozen lobster, fish paste, raw fish and caviar. Also natamycin can treat the surface fish to prolong shelf life and protect them from the mold.
Natamycin is an ideal preservative, not only because of its anti-fungal properties. When adding natamycin eliminates bitterness and any taste. Even at very low concentrations ( approximately 20-40 g per 200 liters of water ) of the processing solution is enough for the shell which will suffice for the production of 6 tons. Natamycin itself is a colorless crystals, difficult to dissolve in water ( 0.01 ) and methanol ( 0.2) was not soluble in the higher alcohol, ether and dioxane.
Recommended dosage of natamycin - 0.4 % content in the aqueous solution, which are processed, for example, fish, and not more than 2 mg / dm 3 in the residue.

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