roving food nutrition and flavor by reducing time and lowering the temperature for processing;
* Friendly to fermented food products (non-effective to bacteria);
* Suppressing post-acidification in cheese products;
* No apparent cross-resistance related to therapeutic antibiotics;
* Stable when heated at low pH.
III. Application
Sample application and recommended dosages:
Processed cheese 200~400ppm
Pasteurized milk and milk products 10~400ppm
Pasteurized chilled soups 100~200ppm
Crumpets 150~25