Modelling nisin diffusion in UF model cheeses regarding their composition
2010
Ibrahim Tawfik, Samar | Jeanson, Sophie | Madec, Marie-Noelle | Famelart, Marie-Hélène | Lortal, Sylvie | Floury, Juliane
Modelling is essentially a way of representing processes or phenomena to explain the observed data and to predict behavior under different conditions. Very few data is available about small solutes diffusion in cheese and in particular how cheese matrix composition or microstructure can affect this diffusion (Floury et al., 2010). Nisin(positively charged bacteriocin, 3354 Da) has been chosen as a model of small solutes. Up to now, nisin diffusion has been studied only in agarose gel and packaging films.
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