SOLEY BIOTECHNOLOGY INSTITUTE
Leader of Biotechnology Since 2000

 

Nano-Technological Natural Protection
For Fresh Cheese

Cheese X-12

 

X-12, thanks to the nano substances that it contains, has an ability to place to the desired area. When tha active substances in X-12 mixed with the water, an odorless and colorless solution emerges and it places itself smartly to the areas containing calcium only. To sum up, by active materials in it, X-12 creates a thin layer (Barrier layer) only on the surface of cheese and this process prevents the loss of humidity and protects the cheese from microorganisms and from all external factors. Since the product is active when it is introduces with calcium molecules, it provides longer shelf-life and longer lasting-quality even as using it by like 1/1000 ratios.

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The fact that the shelf-life of cheeses which are fresh and low salted is too short is widely known. The reason of this situation is the ability of bacteria and fungi in the air to reproduce quickly on the surfaces of cheeses and to cause them to decay. There would still be the problem of  short shelf-life of cheeses which are fresh and low salted, even if they are stored in cold temperature.

There have been studies and researches for decades to find a remedy and to solve this problem. However, cheese manufacturers did not prefer to use those products because of the facts that those products had synthetic products in them, they were expensive, were not approved by dairy product regulations or not being able to provide the necessary protection.

Soley Biotechnology Institute which has been keeping success in Biotechnology subject among the 18 countries of the world for 16 years, developed an X-12 protection water containing natural compounds by using nanotechnological methods and with that, it is possible to make the shelf-life of fresh cheeses by 3 to 10 times longer.

Please Click Here for Calculating Brine

The X-12 containing water has the ability to wrap all the surface of the cheese, to create a layer on it and to prevent the every kind of decay by cutting the contact between the air and the surface of cheese. Also there is no longer decaying for cheese caused by storing those cheese in brine water for too long.

Thanks to the nanobiological substances, X-12 has an ability to stick only to the texture of cheese (calcium molecules) which discards the necessarity of brine water process.

(Before using the product, stirring it gently with a stick is recomennded.) 

Usage:

Types of Usage: X-12 may be used by two ways.

Type 1 (Dipping- Taking out):
(Usage of X-12 by only %0.2 is recommended)

Brine Preparation Calculator

·         Chese is dipped in the reprepared for 2-3 times and left to dripple down.

·         After 5 minutes of drippling down, it is ready to getting packaged.

Brine Gel Preparation for Dipping/Taking Out:

-          Required X-12 (by %0,2-%0,3 of total water) in small amount of 50-80C water (in a little tank that contains almost %10 of total amount of preparation water) will be dissolved by a blender (blade blender) till a gel formation.

-          In a clean brine tank (at above 24C degree), add sufficient amount of salt (that cheese needs or company needs). You don’t need add salt for protection. You only need to add salt for taste of cheese. We don’t recommend more than 7 Boume salt for brine solutions. You can keep your cheese by only X-12 with very little amount of salt.

-          We recommend that adding %0,5 Calcium Chloride into total volume of brine water will improve attachment of X-12 onto cheese.

-          After adding and dissolving salt and CaCl2, prepared X-12 gel will be mixed with whole amount of brine water. Water must be warm (above 24C degrees).

-          After dissolving X-12 gel into brine solution, let the whole brine water almost 2 hours for resting. Then, mix it again for better dissolving.

-          After resting 2-4 hours at almost 4C degrees cold, check the pH level of your brine solution.

-          The best pH level is 4,85. If your brine water is above pH 4,85 , please add Propionic Acid (or Acetic Acid) into your brine water little by little till needed 4,85 pH. Please do not use Lactic Acid, HCL, etc. Propionic Acid is the ideal acid for brine solutions.

 

For example: If you will prepare 1000 Brine Solution,
Prepare 1000 Liters clean water at 24C degrees into a clean container.
Prepare 100 Liters clean water at 50-80C degrees into a clean little container.
Add 2-3 Liters X-12 into 100 Liters hot water and mix/dissolve it by a high speed blade blender till a smooth gel formation.
Add needed salt into 1000 Liters water, add 5Kg CaCl2 into 1000 Liters water and mix/dissolve them.

Add prepared X-12 gel into 1000 Liters water and mix it very well.

Keep whole brine water at 4C degree cold for 2-4 hours.
Mix it for 5-10 minutes again.

Measure pH level and add (if needed) propionic acid for adjusting pH level.

Type 2 (Adding to the brine water)
(Usage of X-12 by %0.1-%0.2 is recommended)

Brine Preparation Calculator

·         The X-12 is added to the brine water and once the cheese is added, it is ready for packaging

Regular Brine Solution Preparation:

-          Required X-12 (by %0,1 or %0,15 of total water) in small amount of 50-80C water (in a little tank that contains almost %5 of total amount of preparation water) will be dissolved by a blender (blade blender) till a gel formation.

-          In a clean brine tank (at above 24C degree), add sufficient amount of salt (that cheese needs or company needs). You don’t need add salt for protection. You only need to add salt for taste of cheese. We don’t recommend more than 7 Boume salt for brine solutions. You can keep your cheese by only X-12 with very little amount of salt.

-          We recommend that adding %0,5 Calcium Chloride into total volume of brine water will improve attachment of X-12 onto cheese.

-          After adding and dissolving salt and CaCl2, prepared X-12 gel will be mixed with whole amount of brine water. Water must be warm (above 24C degrees).

-          After dissolving X-12 gel into brine solution, let the whole brine water almost 2 hours for resting. Then, mix it again for better dissolving.

-          After resting 2-4 hours at almost 4C degrees cold, check the pH level of your brine solution.

-          The best pH level is 4,85. If your brine water is above pH 4,85 , please add Propionic Acid (or Acetic Acid) into your brine water little by little till needed 4,85 pH. Please do not use Lactic Acid, HCL, etc. Propionic Acid is the ideal acid for brine solutions.

 

For example: If you will prepare 1000 Brine Solution,
Prepare 1000 Liters clean water at 24C degrees into a clean container.
Prepare 50 Liters clean water at 50-80C degrees into a clean little container.
Add 1 or 1,5 Liter X-12 into 50 Liters hot water and mix/dissolve it by a high speed blade blender till a smooth gel formation.
Add needed salt into 1000 Liters water, add 5Kg CaCl2 into 1000 Liters water and mix/dissolve them.

Add prepared X-12 gel into 1000 Liters water and mix it very well.

Keep whole brine water at 4C degree cold for 2-4 hours.
Mix it for 5-10 minutes again.

Measure pH level and add (if needed) propionic acid for adjusting pH level.

 

Click here for Brine Preparation Calculator

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