AFT 2000
- Effective Against Pathogens: Eliminates harmful microorganisms, such as Salmonella, Coliform, E. coli, and S. aureus, within 48 hours and prevents their reproduction for a long time.
- Safety: Overdosing is not hazardous to human health.
- Yeast and Culture Friendly: Does not affect the development of beneficial bacteria in yeast and culture.
- pH Balancer: Acts as a good pH balancer.
- Preventive Measures: Prevents swelling, bulging, and the formation of holes and buds on the surface of cheese.
- Efficiency in High Temperature: Pasteurization or high-temperature exposure does not reduce the product's effectiveness.
- Usage Flexibility: Can be used during various stages of cheese production, including adding to brine and use during boiling processes.
- Pathogen Elimination in Cream: Adding to cream during churning eliminates pathogen microorganisms and prevents re-contamination.
- Surface Bacteria Control: Effective when applied directly to the surface of the cheese.
- Improves Product Quality: Brings the product to microbiological standards and ensures smooth physical structure.
- Shelf Life: Prevents the expansion of tins during shelf life and does not alter the chemical structure of the product.
- Versatility in Dairy Products: Suitable for use in yogurt, buttermilk drinks, cultured white cheese, and more.
- Prevention of External Contamination: Ensures full protection against external contamination when added to salting brine and last filling brine.