Effect Of Natamycin On Uf-Feta-Cheese Shelf Life
2006
Mohamadi Sani, A., Department of Food Sci. and Tech., Islamic Azad University ,Quchan Branch,Khorasan- Iran | Ehsani, M.R., Department of Food Sci. and Tech. , Tehran University , Karadj- Iran., | Mazaheri Asadi, M., Biotechnology
Natamaycin ; an antimycotic obtained from Streptococcus natalensis ; was applied onto Uf-Feta-Cheese to retard fungi growth. It was used in the order of 0.5, 1, 2 and 4 ppm by surface spraying method in two seasons including Spring and Summer. After incubation while reaching the required pH, cheese samples were stored at two temp. including 4 and 25 and Centigrade degree. Effect of natamycin on shelf life(absence of visible mould growth), total viable fungi, microbial load, pH as well as sensory properties including taste, odour, colour and overall acceptability was compared with the control (untreated sample). Addition of natamycin didnot affect pH of cheese at either temp. compared with control. Total viable fungi was most efficiently reduced using 1 , 2 and 4 ppm natamycin (significant at 95 and 99% levels depending on season and condition of storage) but there was no significant differences in microbial load. Results show that the shelf life duration of the cheeses was extended by approx. 25-50% in spring and 50- 500% in Summer. Natamycin had no significant effect on sensory properties of treated cheeses compared with control.
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