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Showing 1 to 5 of 5 for “"Shredded Cheese"”.
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Ensuring the Stability of Natamycin on Shredded Cheese
… antimycotic compound that is widely used in the cheese industry to increase the shelf life of cheeses, especially shredded cheeses, by inhibiting the growth of molds. Natamycin is applied to the surface of cheese as an aqueous suspension or as a powder. However, natamycin is not readily water …
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Improved Properties of Natamycin Upon Formation of Cyclodextrin Inclusion Complexes
… which is used to extend the shelf life of shredded cheese products. The objectives of this research are: (a) to find a new delivery system for natamycin, which increases its aqueous solubility and (b) to increase the chemical stability of natamycin so that it has a prolonged antifungal …
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Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese
Mozzarella cheese production has been gaining market share due in part to increasing market for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese for reducing clumping and increasing the appearance of separate cheese shreds. Six anti-caking …
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Comparative Study of Semisynthetic Derivative of Natamycin and the Parent Antibiotic on the Spoilage of Shredded Cheddar Cheese
… to retard the growth of surface molds on various cheese varieties. Natamycin is commonly applied to the surface of cheese by dipping or spraying, using an aqueous dispersion containing 200 to 300 ppm of the additive. The large molecular weight of natamycin, 666 g/mol, and conjugated double bond …
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Use of Antimycotics, Modified Atmospheres, and Packaging to Affect Mold Spoilage in Dairy Products
… the growth of <I>Penicillium roqueforti</I> in shredded cheddar and mozzarella cheese stored at 10°C for 0, 60, 120, or 180 day was studied. Microbiological and sensory testing was assessed on 0, 7, 14 and 21 days after opening. Carbon dioxide decreased (P<0.05) as O₂ (P>0.05) and N₂ (P>0.05) …