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Article: Researchers aim to retard mold growth on shredded cheese: though work remains to be done, an FDA-approved antimicrobial preservative is showing promising results.(News Bites)
- Article from:
- Food Processing
- Article date:
- December 1, 2003
CopyrightCOPYRIGHT 2003 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In order to boost cheese sales for retailers and provide consumers with higher quality cheese products, Dairy Management Inc. (DMI) is leading research efforts to retard mold growth on the surface of cheeses.
Researchers Joseph E. Marcy, Ph.D., and John L. Koontz are inhibiting mold growth on the surface of cheeses by leveraging natamycin, an antimicrobial preservative approved by the Food & Drug Administration (FDA) for use in the food industry. Natamycin is particularly beneficial when used on shredded cheeses, which are especially prone to mold.
Early in their research, Marcy and Koontz pinpointed and began to address two potential challenges: ...