I am looking into whether or not the biocidal active substance 1,3-Propanediamine-, N-(3-aminopropyl)-N-dodecyl (Diamine) adversely affects cheese production, by interfering with bacterial cultures in the cheese. I have carried out a literature search and I cannot find anything that definitively gives a yes or no answer to this. Does anyone have access to any research papers that they could possibly share? Thanks.