Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage

K. M. Nilson, K. M. Shahani, J. R. Vakil, Arun Kilara

Research output: Contribution to journalArticle

9 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)668-671
Number of pages4
JournalJournal of dairy science
Volume58
Issue number5
DOIs
StatePublished - Jan 1 1975

Fingerprint

Natamycin
cottage cheese
nystatin
Nystatin
Cheese
spoilage
cheeses
antifungal agents
Antifungal Agents
Aspergillus niger
Bandages
Saccharomyces cerevisiae
storage quality
Temperature
Water
shelf life
temperature
water
Fungi
fungi

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cite this

Nilson, K. M. ; Shahani, K. M. ; Vakil, J. R. ; Kilara, Arun. / Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage. In: Journal of dairy science. 1975 ; Vol. 58, No. 5. pp. 668-671.
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Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage. / Nilson, K. M.; Shahani, K. M.; Vakil, J. R.; Kilara, Arun.

In: Journal of dairy science, Vol. 58, No. 5, 01.01.1975, p. 668-671.

Research output: Contribution to journalArticle

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T1 - Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage

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