Products > Parafluid

PARAFLUID®
PROTECTION COVERING, PRESERVING THE CHEESE SURFACE

“Parafluid” is a polymeric water dispersion with possible colourings and preservatives added. The dry residue may be between 35 % and 60 %. Parafluid is applied on the dry cheese surface, developing a residual film tha can be more or less thick, transparent or coloured, shiny or opaque depending on the formulation used; it can also be permeable or not, which affects both weight loss and preservation and acts a barrier against external polluting agents. Protection may be enhanced by dispersing in the Parafluid the preservatives allowed for the rind treatment, making the product highly effective against mould; the cheese will look better and will gain a higher commercial and sanitary value. Parafluid is also formulated as a glue for labelling cheese and food in general. The surfaces treated with Parafluid are to be considered not edible; the use of Parafluid is regulated by the laws on food packaging.

APPLICATION:

The treatment may be performed by dipping, spraying or spreading; it can be performed manually or with a suitable machine. The suitable product formulation depends on the treatment required.


PRESERVATION:

Parafluid must be kept closed, in a cool place protected from light and heat sources, best at a temperature between 5ºC and 15ºC. Do not store at temperatures below 0°C. Parafluid is stable for about six months from the date of production, if sealed and stored properly. We recommend to use it within 60 days, as the antimould principles may gradually decay and their effectiveness may result limited and not adequate. After 60 days we recommend to analyze the natamicine levels, and to add SPARACIP if necessary.


PACKAGING: Available in drums 30 Kg – 60 Kg and tanks 1000 Kg