KMK 2000: A Suitable Alternative to Natamycin

Product Name: KMK 2000

Efficacy of KMK 2000:

KMK 2000 is a protective and preservative agent that has a direct effect on unwanted mold, yeast, and fungus present in food products, and by inhibiting their growth, it helps maintain quality and increase the product’s shelf life. It is a suitable substitute for other preservatives, acting as a strong anti-mold and anti-yeast agent in all food products such as milk and dairy products, food products such as jam and cocoa cream, plain white cheese, cultured white cheese, cheddar cheese, butter, kashk (dried whey curd), ayran (doogh) and yogurt, as well as in liquid egg products, iced beverages, and all fruit juices.

Recommended Dosage of KMK 2000:

Dissolve 200–250 grams of KMK 2000 powder in one liter of water. (It is recommended to dissolve it in cold water.) Then add it to 1 ton of product.

Appearance of KMK 2000:

Cream – Light cream – Powder form

Odor of KMK 2000:

It has its own distinctive and characteristic odor and flavor.

Applications of KMK 2000:

Yogurt, ayran (doogh), cheddar cheese, strained yogurt, cultured white cheese, halva, jam, meat and meat products, all types of burgers, kabab-loghmeh, ready-made foods such as nuggets, cutlets, herb kuku, etc. It can be safely used for all foods that may be susceptible to contamination.

Is KMK 2000 Suitable for Cold Food Products?

Yes. As a very powerful anti-mold agent and preservative, KMK 2000 is highly suitable for various cold food products such as pickled cucumbers, pickled vegetables, and pickles. It is likewise suitable for cold foods such as Olivier salad, macaroni salad, and seasonal salad, where it increases shelf life and lowers the product’s total count, thereby extending the shelf life of various salads and ready-made foods.

Advantages of KMK 2000:

The content of this substance is completely natural, and since it is composed of organic acids, even heavy use of KMK 2000 poses no harm to human health. It is included on the list of additives approved under international standards.

Duration of Effect of KMK 2000:

The onset time of the substance’s effect in the product is approximately 48 (hours). A product in which KMK 2000 has been used remains protected against mold for at least 10 days. If kept continuously in a cold environment, this period may extend to more than 45 days.

How to Use KMK 2000 in Cheddar Cheese?

During the cheddar cheese-making process using a cooking vat, adding 1 to 2 percent KM 2010 to the product before the process begins prevents microbial spoilage (mold, yeast, and fungus) and lowers the product’s total count.

How to Use KMK 2000 in Butter?

During the cream butter-making process, add 0.5 percent KMK 2000 to the cream mass at the final stage to prevent microbial spoilage (mold, yeast, and fungus).
Surface Microbial Flora Control of Cheese:
After the cheese has been formed into molds, pour a dissolved solution of 20 to 25 percent KMK 2000 powder over the cheese molds. Continue this process until the entire surface is moistened, then package the product.

How to Use KMK 2000 in Yogurt:

Before fermenting the milk, add 0.025–0.03 percent (between 250–300 grams per 1 ton) of KMK 2000. In addition, to prevent surface contamination, a 20 to 25 percent prepared solution of KMK 2000 can be sprayed on after incubation and before the lids are placed (once the yogurt has cooled).

How to Use KMK 2000 in Ayran (Doogh)?

After breaking the yogurt’s texture while adding water, adding 0.025–0.02 percent (between 200–250 grams per 1 ton) of dissolved KMK 2000 (in 1 to 2 liters of water) prevents microbial spoilage (mold, yeast, or fungus).

*** KMK 2000 is manufactured by a Turkish company and is distributed in Iran by Dayan Arman Pooya Company (exclusive representative) of that company.