Optimise the prevention of rind defects in soft cheeses with the innovation of Aerial Surface Disinfection (ASD), a guarantee of excellence in maintaining quality and food safety.
Accidents involving the rind on soft cheeses with a fleurie rind, such as Camembert and Brie, are the cause of many batches being downgraded. The usually homogenous white rind can sometimes show fluffy tufts ending in small black balls (an accident caused by Mucor or cat’s hair) or green or black spots (an accident caused by a different type of Penicillium than the Camemberti sought after).
These environmental contaminations must be prevented in order to encourage the exclusive development of Penicillium camemberti on the surface of cheeses. However, the moulds are fairly resistant to the disinfectants commonly used in cheese-making and to the disinfectant detergents used for hygiene in cheese-making parlours. What’s more, the foam gun does not reach all surfaces.
Airborne surface disinfection is used on a regular basis to maintain a healthy environment in the drying sheds and to treat stacks of racks as a preventive measure. Full validation against a fungicidal spectrum in accordance with standard NF EN 17272 guarantees its efficacy against the strains responsible for crusting accidents. The composition of the Nocolyse Food product also avoids any residue that could subsequently
prevent the development of the Penicillium seeded. Easy to transport and use, Oxy’pharm’s Nocospray, combined with Nocolyse Food, can be used to treat the bottoms of cheese presses, the efficacy of which will have a direct impact on the occurrence of non-conformities. Carried out on a regular basis and integrated into cleaning procedures, the process quickly proves to be profitable in terms of the non-quality costs avoided.
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