Shelf Life Extension in Fresh Cheese & Cream with Extracil

In order to prevent the brand image from deteriorating further, a prominent dairy and dairy-derivative company chose to consider alternative preservatives, with the intent of avoiding rejections due to reduced shelf life of its products caused by microbial growth.

An increase from 18 to 36 days of shelf life was achieved with the use of Extracil, which opened the possibility of expanding into new markets and laid the foundation for sustainable growth.

A thorough analysis of the problem was conducted and we tailored the solution to the specific needs over a one-month period, with technical support and monitoring from our technical team. Our collaboration continues to thrive, with ongoing support and future projects in development.

Extracil is a next-generation preservative designed to extend shelf life in dairy products with a high moisture content, primarily fresh cheese and cream. It is a highly effective biocide that inhibits the growth of bacteria, molds, and yeasts, specially formulated to achieve a prolonged effect in controlling microorganisms responsible for early signs of spoilage, thereby maintaining optimal organoleptic properties and consequently greater consumer acceptance.