Research on the effectiveness of the use of antimicrobial and fungicidal agents in cheese industry
Abstract
The article describes the results of the research on the effectiveness of the use of antimicrobial and fungicidal agentsin cheese brining. Potassium nitrate, sorbic acid, natamycin, nisin and lysozyme were used as antimicrobial and fungicidal agents.It has been established that nisin is the most effective mean toeliminate the extraneous microflora developmentin brine and natamycin is the most effective fungicidal agent.
About the Authors
L. Bogdanova
Институт мясо-молочной промышленности
Belarus
Belarus
I. Frolov
Институт мясо-молочной промышленности
Belarus
Belarus
References
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Review
For citations:
Bogdanova L., Frolov I. Research on the effectiveness of the use of antimicrobial and fungicidal agents in cheese industry. Topical Issues of Processing of Meat and Milk Raw Materials. 2014;1(9):77-82. (In Russ.)
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