Use of Antimycotics, Modified Atmospheres, and Packaging to Affect Mold Spoilage in Dairy Products
The effects of natamycin, oxygen scavengers and a 25% CO₂:75% N₂ modified atmosphere on the growth of <I>Penicillium roqueforti</I> in shredded cheddar and mozzarella cheese stored at 10°C for 0, 60, 120, or 180 day was studied. Microbiological and sensory testing was assessed on 0, 7, 1...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/26512 http://scholar.lib.vt.edu/theses/available/etd-03272000-19160052/ |