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Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening
Author(s) -
SUÁREZ VIVIANA B,
TREMMEL GUSTAVO J,
RIVERA MAURICIO,
REINHEIMER JORGE A,
MEINARDI CARLOS A
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2012.00837.x
Subject(s) - polyphosphate , natamycin , food science , ripening , chemistry , cheese ripening , sensory analysis , phosphate , biochemistry
A novel treatment using polyphosphates to protect cheeses against superficial mould growth was assayed. The treatments were: control commercial paint with natamycin (I), commercial paint based on polyvinyl–water (II), immersion in a saturated solution of polyphosphate (III), immersion and commercial paint (IV), commercial paint of polyphosphate solutions (V) and immersion and commercial paint of a saturated solution of polyphosphates (VI). The cheeses were ripened for 6 months. Superficial mould growth was inhibited in groups IV and VI when compared to cheeses from the control group (I). Statistical sensory analysis made between cheeses from groups IV and I (control) showed no significant differences.