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LACTIPLUS
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Description
Preservative of broad spectrum, in syrup form, resulting from the reaction of Propionic Acid and Sodium Organic Salts in an acid medium. It is used to inhibit the growth of microorganisms in cheese and other dairy products.
It’s effectiveness is greatest in the pH range of 3.5 to 6.5.
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Packaging
Jugs of high density polyethylene with 50 kg net (110.13 lb), or drums of high-density polyethylene or metallic drums with inner polyethylene bag with 200 kg and in bulk in stainless steel pipes.
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Features
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Benefits
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Value
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| Syrup with a slight appearance of turbidity |
Inhibits the development of molds, yeasts and bacteria |
Increased shelf life |
| Very soluble in water |
Easy to integrate |
Time savings |
| Broadspectrum |
Avoid using other preservatives or preservatives mixtures |
Increased coverage |
| It has influences in the maturation of cheese |
Contributes to the higher level of self-preservation made by the curation of the cheese and the product. |
Better Taste |
| GRAS |
Confidence in using the preservative |
Confidence in consuming the finished product |
| Kosher Certificate |
It is recognized as safe |
Greater acceptance |
Application
It’s added to the curd, after draining and washing it, or sprayed in solution on the surface of the cheese once molded. For other kind of dairy products, if they carry lactic culture, it is recommended to add it after you finish the process of cultivation to avoid its inactivation.
Dosage
0.50% maximum, related to absolute basis for cheese and dairy products. It is recommended to consult official regulations for the product where you wish to apply, in order to determine limitations of use.
Storage
At temperature bellow 30 °C in closed container.
Stow: 9 jugs per bed, 2 beds per stage and no more than 1 platform for stowage.
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