Protect against pathogens
Tackling bacteria in food
As a manufacturer you want (and need) to be in control of your production processes. However, we know first hand that controlling bacteria during production can be complex.
Aside from pathogenic bacteria we’ve found there are many so-called harmless bacteria that while ‘safe’ to eat, can still have a detrimental affect on the taste and smell of food. Meanwhile, bacteria are often essential to produce products (like yoghurts, cheese, ripened meat). In these situations it’s a case of knowing how to stimulate the good bacteria…and control the bad.
Nisin: The bacteria killer
Every process cheese producer has a pasteurization step to ensure the delivery of a clean and safe product. However, as our customers were discovering, clostridium and bacillus spores can survive this pasteurization process and grow out during the product’s shelf life.
Our response was simple: Delvo®Nis. This natural preservative is added before pasteurization; and because it’s heat stable the product kills potential spore formers during the shelf life – thus ensuring a safe and microbial-stable end product.
Lysozyme cracks the late blowing challenge
When it comes to tackling the ‘late blowing’ effect in cheese and proliferation of wine, we developed Delvo®Zyme. As ever, our inspiration came from nature itself: The active ingredient is based on an enzyme called Lysozyme, naturally found in egg white.