Natamycin In Ripening Cheeses

Authors

  • Arnold Reps Institute of Food Biotechnology, University of Warmia and Mazury in Olsztyn
  • Lucjan Jedrychowski Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn
  • Jan Tomasik Institute of Food Biotechnology, University of Warmia and Mazury in Olsztyn
  • Krystyna Wisniewska Institute of Food Biotechnology, University of Warmia and Mazury in Olsztyn

DOI:

https://doi.org/10.3923/pjn.2002.243.247

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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Published

15.08.2002

Issue

Vol. 1 No. 5 (2002)

Section

Research Article

License

Copyright (c) 2002 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

1.
Reps A, Jedrychowski L, Tomasik J, Wisniewska K. Natamycin In Ripening Cheeses. Pak. J. Nutr. [Internet]. 2002 Aug. 15 [cited 2025 Jun. 30];1(5):243-7. Available from: https://pjnonline.org/pjn/article/view/57

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