Abstract
Two antifungal agents, pimaricin and mycostatin, added to Cottage cheese through the wash water at concentrations of 20, 50, or 100 μg/ml of wash water or added through the cheese dressing at 1, 2, or 5 μg/g retarded the growth of Aspergillus niger and Saccharomyces cerevisiae and improved the shelf-life of the cheese. In general, cheese with highest concentration of antifungal agent and stored at lowest temperature had best keeping quality. Pimaricin was slightly more effective than mycostatin in inhibiting fungi; inhibition was greater if the antifungal agents were added to the cheese dressing and the cheese was stored at low temperature; and A. niger was more sensitive to the inhibitors than S. cerevisiae.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 668-671 |
| Number of pages | 4 |
| Journal | Journal of dairy science |
| Volume | 58 |
| Issue number | 5 |
| DOIs | |
| State | Published - Jan 1 1975 |
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All Science Journal Classification (ASJC) codes
- Food Science
- Animal Science and Zoology
- Genetics
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Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage. / Nilson, K. M.; Shahani, K. M.; Vakil, J. R.; Kilara, A.
In: Journal of dairy science, Vol. 58, No. 5, 01.01.1975, p. 668-671.Research output: Contribution to journal › Article
TY - JOUR
T1 - Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage
AU - Nilson, K. M.
AU - Shahani, K. M.
AU - Vakil, J. R.
AU - Kilara, A.
PY - 1975/1/1
Y1 - 1975/1/1
N2 - Two antifungal agents, pimaricin and mycostatin, added to Cottage cheese through the wash water at concentrations of 20, 50, or 100 μg/ml of wash water or added through the cheese dressing at 1, 2, or 5 μg/g retarded the growth of Aspergillus niger and Saccharomyces cerevisiae and improved the shelf-life of the cheese. In general, cheese with highest concentration of antifungal agent and stored at lowest temperature had best keeping quality. Pimaricin was slightly more effective than mycostatin in inhibiting fungi; inhibition was greater if the antifungal agents were added to the cheese dressing and the cheese was stored at low temperature; and A. niger was more sensitive to the inhibitors than S. cerevisiae.
AB - Two antifungal agents, pimaricin and mycostatin, added to Cottage cheese through the wash water at concentrations of 20, 50, or 100 μg/ml of wash water or added through the cheese dressing at 1, 2, or 5 μg/g retarded the growth of Aspergillus niger and Saccharomyces cerevisiae and improved the shelf-life of the cheese. In general, cheese with highest concentration of antifungal agent and stored at lowest temperature had best keeping quality. Pimaricin was slightly more effective than mycostatin in inhibiting fungi; inhibition was greater if the antifungal agents were added to the cheese dressing and the cheese was stored at low temperature; and A. niger was more sensitive to the inhibitors than S. cerevisiae.
UR - http://www.scopus.com/inward/record.url?scp=0016504507&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0016504507&partnerID=8YFLogxK
U2 - 10.3168/jds.S0022-0302(75)84625-X
DO - 10.3168/jds.S0022-0302(75)84625-X
M3 - Article
C2 - 1095618
AN - SCOPUS:0016504507
VL - 58
SP - 668
EP - 671
JO - Journal of Dairy Science
JF - Journal of Dairy Science
SN - 0022-0302
IS - 5
ER -