{"id":124397,"date":"2020-07-20T13:42:23","date_gmt":"2020-07-20T11:42:23","guid":{"rendered":"https:\/\/concentrol.com\/types-of-coatings-and-how-they-are-applied\/"},"modified":"2025-07-23T15:46:07","modified_gmt":"2025-07-23T13:46:07","slug":"types-of-coatings-and-how-they-are-applied","status":"publish","type":"post","link":"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/de\/types-of-coatings-and-how-they-are-applied\/","title":{"rendered":"Types of coatings and how they are applied"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]<span style=\"font-weight: 400;\">At Concentrol we are constantly engaged in research and development of solutions. One of the sectors with which we work the most is cheese. Through the Food Processing Aids Division, we make products for the preservation and coating of cheeses.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">There is a wide variety of coatings on the market for the external treatment of cheeses. They can be classified in different ways, one of them is depending on the type of application:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1.- Coatings designed to be applied as a protective treatment against the unwanted growth of mold on the surface. These are coatings that are usually colourless and are applied in the first treatment of the cheese and generally contain a greater amount of preservatives compared to those used in subsequent treatments. For example, amounts of natamycin between 500ppm and up to 3000ppm, and in some cases, other preservatives such as sorbates and propionates are used to achieve optimum effectiveness in anti-mold treatment.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2.- Coatings designed for a secondary anti-mold treatment that is applied during the curing process. They are applied to cheese that has already received some initial anti-mold treatment to ensure effective and lasting protection throughout the maturation process. For this reason, in most cases they contain preservatives such as natamycin, although in generally lower quantities than the first treatment. A usual amount of natamycin in these treatments is between 500ppm and 1000ppm, and in some cases with other preservatives such as sorbates and propionates.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">3.- Coatings designed for a final treatment, before the cheese is sold. They are usually coloured.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Also, there are different application schemes depending on the type of cheese and country.<\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong> Scheme A (usual in Spanish cheese)<\/strong><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"size-medium wp-image-116579 aligncenter\" src=\"https:\/\/concentrol.com\/wp-content\/uploads\/2020\/07\/ENG-A-2-297x300.png\" alt=\"\" width=\"297\" height=\"300\" srcset=\"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/wp-content\/uploads\/2020\/07\/ENG-A-2-297x300.png 297w, https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/wp-content\/uploads\/2020\/07\/ENG-A-2-768x775.png 768w, https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/wp-content\/uploads\/2020\/07\/ENG-A-2.png 872w\" sizes=\"(max-width: 297px) 100vw, 297px\" \/><\/span><\/p>\n<p><span style=\"font-weight: 400;\">The first treatment is applied at the beginning of the maturation process. A second and even a third treatment is used in those cases in which the maturation of the cheese is very long. Normally, this process lasts up to a few weeks between treatments and always before the last final coloured treatment. The cheese can be put on sale at any time, depending on the desired maturation.<\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong>Scheme B (usual in Dutch cheese)<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\"><img decoding=\"async\" class=\"size-medium wp-image-116558 aligncenter\" src=\"https:\/\/concentrol.com\/wp-content\/uploads\/2020\/07\/ENG-B-230x300.png\" alt=\"\" width=\"230\" height=\"300\" srcset=\"https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/wp-content\/uploads\/2020\/07\/ENG-B-230x300.png 230w, https:\/\/hosting175685eu-cp704.wordpresstemporal.com\/wp-content\/uploads\/2020\/07\/ENG-B.png 686w\" sizes=\"(max-width: 230px) 100vw, 230px\" \/><\/span><\/p>\n<p><span style=\"font-weight: 400;\">In this case, coating treatments are applied very consecutively over time, normally with coloured coatings. By applying coatings very often, you can work with a lesser amount of preservative. The cheese can be sold at any time, depending on the desired curation.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Furthermore, depending on the chosen application form, the coatings have different physicochemical characteristics. Therefore, we must pay attention to the way in which the coating is applied by the client, and choose the most appropriate for each case.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The coatings that are applied by immersion have the following physicochemical characteristics:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Dry extract: 30%<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Viscosity: 100-150 cps<\/span><\/li>\n<li><span style=\"font-weight: 400;\">pH: 4.5-6.5<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Colour: colourless<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Coatings that are applied by spray pistol have the following physicochemical characteristics:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Dry extract: 35-40%<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Viscosity: 300-600 cps<\/span><\/li>\n<li><span style=\"font-weight: 400;\">pH: 4.5-6.5<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Colour: Normally coloured, some colourless<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">The coatings that are applied with a brush machine (Dutch treatments) have the following physicochemical characteristics:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Dry extract: 40%<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Viscosity: 3000-6000 cps<\/span><\/li>\n<li><span style=\"font-weight: 400;\">pH: 4.5-6.5<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Colour: coloured, orange<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">The coatings that are applied manually have the following physicochemical characteristics:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">Dry extract: 40-45%<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Viscosity: 8000-15000 cps<\/span><\/li>\n<li><span style=\"font-weight: 400;\">pH: 4.5-6.5<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Colour: colourless or coloured<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">At Concentrol we work to develop solutions that best suit the needs of our customers. Coatings are of vital importance for the external treatment of cheeses. This time, we have seen the types of coatings that exist according to their form of application. Coming soon, we will talk about preservatives in coatings and microbiological tests of coatings carried out in Concentrol.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=&#8220;1\/1&#8243;][vc_button border_width=&#8220;0&#8243; link=&#8220;url:https%3A%2F%2Fconcentrol.com%2Fwp-content%2Fuploads%2F2020%2F07%2FEN_RECUBRIMIENTOS-QUESOS-min.pdf|||&#8220;]Download infographic[\/vc_button][vc_column_text]<div class=\"wp-block-pdfemb-pdf-embedder-viewer\"><a href=\"https:\/\/concentrol.com\/wp-content\/uploads\/2020\/07\/EN_RECUBRIMIENTOS-QUESOS-min.pdf\" class=\"pdfemb-viewer\" style=\"\" data-width=\"max\" data-height=\"max\" data-toolbar=\"bottom\" data-toolbar-fixed=\"off\">EN_RECUBRIMIENTOS-QUESOS-min<\/a><\/div>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]At Concentrol we are constantly engaged in research and development of solutions. One of the sectors with which we work [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":139502,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[652],"tags":[680,229],"class_list":["post-124397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-processing-aids-de-2","tag-cheese-de","tag-quesos"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Types of coatings and how they are applied<\/title>\n<meta name=\"description\" content=\"Concentrol - Chemical Solutions\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/concentrol.com\/de\/types-of-coatings-and-how-they-are-applied\/\" \/>\n<meta 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