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Pakistan Journal of Nutrition
  Year: 2002 | Volume: 1 | Issue: 5 | Page No.: 243-247
DOI: 10.3923/pjn.2002.243.247
Natamycin In Ripening Cheeses
Arnold Reps , Lucjan Jedrychowski , Jan Tomasik and Krystyna Wisniewska

Abstract:
"Delvocid" (Gist Brocades nv.) a preparation containing the natamycin, a substance used in the therapeutics, is used in cheese making to protect a cheese surface against mould development. This preparation is added either to polyvinyl acetate (PVA) used for cheese coating or as an aqueous suspension in which cheese is immersed before the ripening. The natamycin content in the outer layer of cheese was determinated by a spectrophotometric method. During maturation of cheese coated with natamycin-containing polyvinyl acetate, the natamycin did not migrate into the cheese. The natamycine concentration in cheeses that had been immersed in an aqueous solution of natamycin was considerably higher than that in PVA-coated cheeses and was related to the type of cheese, concentration of the "Delvocid" preparation, the length of time for which the cheese was held in solution.
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How to cite this article:

Arnold Reps , Lucjan Jedrychowski , Jan Tomasik and Krystyna Wisniewska , 2002. Natamycin In Ripening Cheeses. Pakistan Journal of Nutrition, 1: 243-247.

DOI: 10.3923/pjn.2002.243.247

URL: https://scialert.net/abstract/?doi=pjn.2002.243.247

 
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