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Nisin in cheese

Nisin in Cheese Production

Exposure cheese: Getting the most out of nisin

No matter where you go in the world, Cheese is everywhere and making it can range from being quite complex to ridiculously fiddly! One of the key player which has been revolutionizing the cheese making industry is Nisin. Nisin, a natural antimicrobial peptide produced by some strains of Lactococcus lactis bacterium, inhibits growth of undesirable bacteria in food. When added to cheese making, nisin contributes various functions such as quality improvement, safety control, shelf-life extension and taste preservation. Here we take a look at how Verano uses nisin to improve cheese manufactures and respond to consumer demand.

Improving Quality and Safety in Cheese with Nisin

With food products such as cheese, quality and safety are requirements. Nisin is essential to achieving the very best quality and safety of cheese. Nisin prevents foodborne illness and contamination by preventing the growth of harmful bacteria like Listeria 1. Verano’s nisin-impregnated cheese is subject to stringent QA tests to ensure your slice will be the safest you’ve ever tasted. With nisin as our natural preservative, our cheese products are well preserved and tasty, which consumers can enjoy without any worry!

 

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