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Carbon Dioxide (CO2) is a natural ingredient of milk and cheese that features very interesting characteristics.


Its application as an additive in cheese production is therefore highly effective and absolutely safe.


According to EU Guideline 95/2, Appendix 1, CO2 (E290) is permitted in the EU to be added to all foodstuffs as an additive without restriction.


A labeling obligation does not currently exist for the dairy applications presented.


Cost reduction as a result of: Less microbial or animal rennet addition at lowered pH (ca. -30% at –0.1 pH, -40% at –0.2 pH), less culture application, less washing wáter


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Cotizar CO2 metering in diary