Transglutaminase can help to improve vegan meat texture

Inhibition of Spore Germination and Bacterial Growth in cheese milk

The European Commission has authorised buffered vinegar as a food additive that can be used as a preservative or acidity regulator. It has been given the E-number E 267, and can be used in various types of food including mozzarella, whey cheese, canned/ bottled fruit and vegetables, fresh pasta, fresh pre-cooked pasta, and certain breads and meat preparations.

Technical directions when using nisin

Natamycin is a bio natural mold inhibitors for cheese, processed meat and bakery

Microbial Rennet for Cheese Production