SOLEY BIOTECHNOLOGY INSTITUTE
Leader of Biotechnology Since 2000

 

Nano-Technological Natural Protection
For Fresh Cheese

Cheese X-12
ADVANTAGES

 

Does not contain any salt
Does not change the taste of cheese
Does not change the smell of cheese
Easy to apply
Prevents the desiccation of cheese
Increases the shelf-life of cheese up to 3-10 times
Applicable to all unsalty or salty cheeses
Provides an isolation by covering all surfaces of cheese
Protects the cheese from all kinds of fungi and bacteria
Prevents the excessive absorption of water
Organizes the shape of cheese
Prevents the shedding of outer surface of cheese
Prevents the cheese from the effects of light (UV and IR)
Prevents the loss of taste of cheese
Prevents the loss of calcium and protein in cheese
Prevents the rusting of cheese
Prevents Early swelling and Late swelling problems
Prevents faulty of eye/hole formations
Prevents faulty skin/tissue formations

Click here for Brine Preparation Calculator

Due to starting aims of lowering salt ingredients on cheeses against health issues, cheese industry is suffering to find new ways to prevent cheeses for long shelf life. As you know, beside the taste, salt usage is for microbial and fungal prevention.   If the fresh type (non-ripened) cheese does not contain high level salt content (on it or in it), its shelf life is up to 1-3 weeks even at cold conditions. Also, if a brine solution has low salinity, because of osmotic pressure, water assault into cheese tissue and break down the cheese formation. Air contact, bacterial and fungal impact, light, water without salt denaturize the cheese very soon.
Soley Biotechnology Institute wished to find a way:
to prevent water penetration into cheese without high salinity
to prevent microbial formation on cheese because of low salinity
Soley Institute has to find a way to attach to only cheese surface without penetrating into cheese to protect the cheese.
By the new developments on nontechnology that developed in recent years, Soley Institute started a R&D with a millions Dollars budget. Also, this way had to be with secure substances.
Soley Institute finalized it with success after 4 years of researches.
By some organic nono-wire style substances, X-12 product forms a matrix formed gel type binder solution. In this matrix gel, Soley Institute added some organic preservatives and organic antioxidants. Adding X-12 into water, it forms a barrier and this barrier works on only cheese surface. So, cheese makers do not need to use high salinity brine for cheese protection. Thus,   X-12; prevents the desiccation of cheese, increases the shelf-life of cheese up to 3-10 times, provides an isolation by covering all surfaces of cheese, protects the cheese from all kinds of fungi and bacteria, prevents the excessive absorption of water, organizes the shape of cheese, prevents the shedding of outer surface of cheese, prevents the cheese from the effects of light (UV and IR), prevents the loss of taste of cheese, prevents the loss of calcium and protein in cheese, prevents the rusting of cheese, prevents early swelling and late swelling problems, prevents faulty of eye/hole formations, prevents faulty skin/tissue formations.

Click here for Brine Preparation Calculator

 


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