+39 0372 454247/454183 cip@cip-antimuffe.it Via S.Bernardo, 25 - 26100 Cremona
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Applied Technologies for protective coatings
on cheese rinds and cured meat surfaces
The most advanced solutions
for the prevention and fight against mould

ADJUVANT

SORBIC ACID E200 (anti-mould preservative)
POTASSIUM SORBATE E202 (anti-mould preservative)
CALCIUM PROPIONATE E282 (anti-mould preservative)
LACTIC ACID E270 (pH adjuster)
CALCIUM CHLORIDE E509 (aqueous solution)
LIQUID SMOKE (for smoking cheese)
LYSOZYME (liquid or powder)
LINSEED OIL FOR CHEESE RIND TREATMENT
FOOD COLOURANTS
CHEESE AND MEAT MARKING PENCILS
PVAC DEGREASER (degreaser for polymeric incrustations)