An aqueous polymeric dispersion for the protective treatment of inedible rind cheese, to which preservatives and colouring agents may be added if required. It performs the task of regulating the airflow and reducing the loss of moisture content in cheese, minimizing cheese weight loss without compromising the natural ripening process.
Its use is regulated by current food packaging legislation.
PARAFLUID comes in a wide range of options and various product formulations based on the type of cheese, coating procedure, and desired results.
Treatment is by immersion, spraying or spreading; can be applied by hand or by automatic coating machines. Each type of treatment has a corresponding suitable product formulation.
Parafluid barrels must be kept sealed and stored in a cool, dry place away from any source of heat, preferably at temperatures between +5°C and +20°C . Do not freeze. When adequately sealed and stored, Parafluid remains stable for approx. 6 months from its production date. However it is advisable to use Parafluid within 60 days from its production date, as the anti-mould active ingredient may gradually undergo minor deterioration of its activity over time, with the result of diminished and insufficient efficacy. When employed past its recommended usage within 60 days from its production date, it is advisable to analyse content levels of Natamycin and proceed to integrate it with SPORACIP if needed.
Available in barrels of 30 Kg – 60 Kg and tanks of 1000 Kg.
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