IMPACT OF SOME INHIBITORS ON FUNGI GROWTH DURING RAS CHEESE STORAGE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 3, Issue 4, April 2012, Page 207-223 PDF (710.84 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.75361 | ||||
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| Authors | ||||
| M. Y. El-Hawary1; M. A. Zommara2; Amany A. Sadik1 | ||||
| 1Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt | ||||
| 2Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh 33516, Egypt. | ||||
| Abstract | ||||
| The growth of fungi on cheese surface causes significant economic losses for producers in addition to the negative impact on the consumers health as a result of their exposure to mycotoxins, especially that produced by Aspergillus spp. The present study is a trail to protect Ras cheese from fungal attack. The cheese wheels was coated with a water suspension of 50% of bentonite clay, sprayed with 5% of sodium bicarbonate (NaHCO3) solution or wrapped with plastic membranes treated with 5% solution of NaHCO3 and compared with control cheese wheels (without treatment) during 6 months of ripening and cold storage. The results showed in vitro growth inhibition effect of of Aspergillus flavus, Aspergillus niger and Penicillium requeforti cultivated in PDA medium amended with bentonite clay (50%) or NaHCO3 (5%) solutions. These two treatments were found to prevent fungal growth on cheese surface without affecting the chemical and the sensory properties of cheese. | ||||
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