Packaging Technology and Science · 2006 · 116 citations · 10 references
AgricultureFood ScienceMicrobiologyCheese ScienceCheese TechnologyFood MicrobiologyCheese ManufactureCheese MicrobiologyCheese PackagingCheese Quality ControlCheese Quality EvaluationCheese SafetyCheese Safety MicrobiologyCheese Shelf-life EvaluationFood Safety In CheesemakingPackaging For Cheese PreservationPenicillium ContaminationPenicillium SpoilageProduct Quality MonitoringProduct Quality Standards
Abstract Conservation of food products depends on product quality and packaging suitability. The objective of this work was to develop and evaluate the antimicrobial efficiency of natamycin‐incorporated film in the production process of Gorgonzola cheese. It aims to optimize the production process and increase shelf‐life and food safety for the consumer. Films with different concentrations of natamycin were produced and tested in Gorgonzola cheeses to evaluate its efficiency against Penicillium roqueforti on the cheese surface. Films with 2 and 4% natamycin presented satisfactory results for fungus inhibition and the amount of natamycin released to the cheese was below that allowed by the legislation. Copyright © 2006 John Wiley & Sons, Ltd.
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