What is it about?
The edible film and coating reinforced with rice bran and containing natamycin and nisin could control the growth of S. cerevisiae and L. innocua when a post-processing contamination affected the Argentinian Port Salut cheese storage at abuse temperature. Film and coating prevented a post-processing contamination on Port Salut cheese at abuse temperature. It is noteworthy that both systems, especially the coating, can be easily transferred on an industrial scale as a simple additional step at the end of the manufacturing process. In this way, these antimicrobial matrices would contribute to better cheese preservation during storage by applying an environmentally friendly treatment.
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Why is it important?
Edible films and coatings reinforced with rice bran and containing nisin and natamycin are an effective method to control the post‐process and external contamination of Argentinian Port Salut cheese. These matrices successfully can contribute to improving the cheese microbial stability, offering to the consumer a safer food product. The developed films and coatings can be incorporated to the end of the manufacturing process, thus contributing to better cheese preservation during storage by applying an environmentally friendly treatment.
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This page is a summary of: Improvement of the microbiological quality of Argentinian Port Salut cheese by applying starch‐based films and coatings reinforced with rice bran and containing natural antimicrobials, Journal of Food Processing and Preservation, August 2020, Wiley,
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