Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage

K. M. Nilson; K. M. Shahani; J. R. Vakil; A. Kilara

doi:10.3168/jds.S0022-0302(75)84625-X

Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage

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

Food Science

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

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	https://doi.org/10.3168/jds.S0022-0302(75)84625-X
State	Published - 1975

All Science Journal Classification (ASJC) codes

Food Science
Animal Science and Zoology
Genetics

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title = "Pimaricin and Mycostatin for Retarding Cottage Cheese Spoilage",

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.",

author = "Nilson, {K. M.} and Shahani, {K. M.} and Vakil, {J. R.} and A. Kilara",

note = "Funding Information: Various methods have been developed to improve the keeping quality of cheese during storage. Besides recommending strict sanitary ReceivedA pril 22, 1974. ~Published with the approval of the Director as Paper No. 3782, Journal Series, Agricultural Experiment Station, Lincoln, Nebraska. Research work was conducted under Project No. 16-17. 2Present address: Animal Sciences Department, University of Vermont, Burlington.",

year = "1975",

doi = "10.3168/jds.S0022-0302(75)84625-X",

language = "English (US)",

volume = "58",

pages = "668--671",

journal = "Journal of Dairy Science",

issn = "0022-0302",

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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.

N1 - Funding Information: Various methods have been developed to improve the keeping quality of cheese during storage. Besides recommending strict sanitary ReceivedA pril 22, 1974. ~Published with the approval of the Director as Paper No. 3782, Journal Series, Agricultural Experiment Station, Lincoln, Nebraska. Research work was conducted under Project No. 16-17. 2Present address: Animal Sciences Department, University of Vermont, Burlington.

PY - 1975

Y1 - 1975

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.

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