Security in cheese with less or no nitrate
BioSafe combines security against late blowing in cheese with the benefit of lower or total removal of nitrate. Over the years, a considerable amount of cheese has been downgraded due to late blowing caused by gas production. That is why the addition of nitrate to prevent growth was intensified over the years. But the use of nitrite has its disadvantages.
A microbial alternative to nitrate
Chr. Hansen's BioSafe BS-10 is a concentrated single strain bacteria culture of subsp lactis.
BioSafe is primarily used in ripened cheese types such as Gouda, Edam, Swiss and Feta. In the EU, the prohibition of nitrate in most organic cheese types makes BS-10 the perfect alternative.
Technical support
Chr. Hansen's development and technical support centers will assist you with expert advice and can be present when implementing BioSafe BS-10 in your production. We will offer technical support such as testing for nisin levels and implementing various quick tests in your own facilities.
Labeling
Nisin has been approved as a food additive in more than 50 countries including the EU (E-234) and the USA, where nisin has obtained GRAS-status (Generally Recognized As Safe). Application of BS-10 may require labeling (of nisin) in some countries.
