THE EFFECT OF NATAMYCIN DURING THE PRODUCTION AND STORAGE OF FETA CHEESE
Molds and yeasts have a special effect on some cheeses. A recent study of the production and storage of Feta cheese used natamycin to see the effect it had on it. To do so, a total of 150 samples of Feta cheese were taken and subjected to microbiological examinations. The room temperature, refrigeration conditions and pH values were assessed to consider the effects of natamycin on molds and yeasts. Isolated molds such as Cladosporium, Penicillium and Aspergillus were found in the cheese, while the yeasts in the cheese were species of Candida and Debaryomyces hansenii. After 24 hours, the natamycin in the samples of molds and yeasts could not be detected. It was also impossible to find after being stored at room temperature or even refrigerated. It is important to remember that there was also a significant reduction in the pH value, which shows once again that natamycin has a strong antifungal effect. It is therefore able to extend the life of the cheese even during the storage period. For further information: www.natamycinvgp.com
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