An institute spokesperson told DairyReporter that Soley was trying to find a way of preventing water penetration into cheese without high salinity to prevent microbial formation on cheese.
Soley embarked on a four-year $20m study, which has resulted in an X-12 protection-water that contains natural compounds by using nanotechnological methods.
It says that many cheese manufacturers have faced preservation issues with solutions containing synthetic products, expensive methods, products not approved by dairy regulations, or other methods not providing the necessary protection.
Soley’s spokesperson said that by using organic nono-wire style substances, “the X-12 product forms a matrix formed gel type binder solution. In this matrix gel, we added some organic preservatives and organic antioxidants.
“When you add X-12 into water, it forms a barrier and this barrier works only on cheese surface. So, cheese makers do not need to use high salinity brine for cheese protection/shelf life issues.”
Soley said that some of the benefits of the X-12 product are:
- Prevents desiccation
- Provides isolation by covering all surfaces of the cheese
- Prevents the excessive absorption of water and the shedding of the outer surface of cheese
- Protects cheese from the effects of light (UV and IR)
- Prevents the loss of taste
- Prevents the loss of calcium and protein
- Prevents early swelling and late swelling problems
- Prevents faulty skin/tissue formations