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Natamycin VGP
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World leader in the field of Natamycin.
World leader in the field of Natamycin.

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USING NATAMYCIN IN ACTIVE VEGETABLE COATINGS

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IMMUNOCHROMATOGRAPHIC LATERAL FLOW TO DETECT NATAMYCIN

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COMBINATION OF PULSED LIGHT AND NATAMYCIN ON THE SURFACE OF CHEESES

As already discussed in previous articles, a failure to treat the surfaces of cheeses can lead to their deterioration. Consequently, as well as the addition of natamycin, one of the treatment methods used is the application of pulsed light.

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EFFECTS OF CHITOSAN COATING CONTAINING LYSOZYME OR NATAMYCIN ON THE SHELF LIFE OF HALLOUMI CHEESE

The effects of a chitosan coating with or without lysozyme or natamycin during its shelf life on the microbial quality and sensory properties of Halloumi cheese – which comes from Cyprus and is normally made from a mixture of goat’s and sheep’s milk – increases the shelf life of this type of cheese by 5 days.

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THE EFFECT OF NATAMYCIN AND POTASSIUM SORBATE ON TALLAGA CHEESE

One of the most common problems in making fresh cheese is the growth of fungi during the storage period. In this case, Tallaga cheese, a soft white cheese with a very low salt content, has been studied (Rabee A. Ombarak and Heba Shelaby: The inhibitory effect of Natamycin and Potassium Sorbate on mold growth in Egyptian Fresh soft cheese (Tallaga Cheese)) to control the growth of fungi using natural preservatives such as natamycin and other substances such as potassium sorbate.

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THE EFFICACY OF NISIN AND NATAMYCIN IN THE SHELF LIFE OF GALOTYRI CHEESE

The efficacy of nisin and natamycin, or the combination of the two antifungal substances, has been evaluated (L.D. Kallinteri, O.K. Kostoula and N. Savvaidis: Efficacy of nisin and/or natamycin to improve the shelf-life of Galotyri cheese) with the aim of turning them into antimicrobial treatments that improve the shelf life of Galotyri cheese.

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COMBINACIÓN DE LUZ PULSADA Y NATAMICINA EN LA SUPERFICIE DE QUESOS

El hecho de no tratar las superficies de quesos puede conducir, como ya hemos tratado en artículos anteriores, al deterioro de los mismos. En consecuencia, uno de los métodos de tratamiento que se usa, junto a la adición de natamicina, es la aplicación de luz pulsada.

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EFECTOS DEL RECUBRIMIENTO DE QUITOSANO QUE CONTIENE LISOZIMA O NATAMICINA EN LA VIDA ÚTIL DEL QUESO HALLOUMI

Los efectos del recubrimiento con quitosano con o sin lisozima o natamicina durante su vida útil, la calidad microbiana y las propiedades sensoriales del queso Halloumi – originario de Chipre y que normalmente se elabora con la mezcla de leche de cabra y oveja – aumentan la vida útil de este tipo de queso en 5 días.
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