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Natamycin in the composition of whey protein-based active packaging as an alternative to plastic

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Whey, a disposable remainder obtained during the production of cheese for a long time, became a valuable by-product because it can be an excellent base for developing protective films for food packaging providing alternatives to petroleum-based plastics, which are harmful to health and to the environment in general. Whey protein-based films for food packaging also have the advantage of being edible and biodegradable, unlike the plastics currently used. One of Read More

Study of the efficacy of natamycin in shredded cheese in america using image analysis

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The use of Natamycin as a food additive to prevent the growth of mould on shredded cheese is common among producers of this popular ingredient in pizzas and other baked foods in the United States. The shredded cheese used in the United States is Cheddar, for which Natamycin has an application limit of 20 mg/m2 on the rind, with penetration to a maximum depth of 5 mm. A recent study Read More

Labelling of Natamycin and other additives in food packaging

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The regulations governing Natamycin include its classification within the 27 categories of food additives, and its specific numerical code known as the “E” number. The E (European) code appears on the labels that cover food packaging to provide consumers with information about the food safety of the product. Only the additives that the European Union considers safe for consumption are authorised with an E number. Natamycin is classified as a Read More

Why dairy products get ruined and solutions with Natamycin that are being investigated and applied

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Time and storage space are the factors that influence the likelihood of food spoiling due to microbiological, chemical or physical causes. From the manufacturer to the seller and the end consumer, the longer the chain of intermediaries and the greater the distance between the place where the food is produced and the end consumer, the greater the risk that fresh products will be contaminated, because they spend more time stored Read More

The application of Natamycin in Gorgonzola cheese and blue cheeses

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The Brazilian Journal of Food Technology has recently published a study performed with Gorgonzola cheese to quantify the concentration of Natamycin in its rind and confirm how it migrates, and to assess how Natamycin is reduced in blue cheese during its ripening process. Gorgonzola is a type of blue cheese that comes from the region in northern Italy, although today it is produced in other parts of the world. The Read More

Assessment of Natamycin compared to other preservatives in vienna sausages

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A study carried out in Peru of Vienna sausages with a cellulose casing has recently been published in the European Scientific Journal. Vienna sausages (or Wiener sausages) are steamed sausages originating in Germany which are a variety of the Frankfurter sausage, but made with beef and pork. The cellulose casing is a synthetic skin used to cook the sausage stuffing which is removed before consumption. This study compared three types Read More

The development of new active packaging with Natamycin to preserve food

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For the last ten years, research on new food packaging materials has focused on extending the shelf life and prolonging the freshness of packaged products for as long as possible. In finding new materials from alternative sources of petroleum by-products to minimise the environmental impact of the packaging, also. Active packaging has been developed to extend the shelf life of food, from where it is stored to its final consumption. Read More

Resistance of the most common fungi in dairy products to Natamycin

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In addition to making consumers unhappy, food products contaminated by fungi, restrict export opportunities  and lead to economic losses for the food industry. That is why research for improving food preservation is so important for the additives sector, including Natamycin. One of the most extensively researched areas in additives to dairy products (cream, yoghurt, cheese) is adjustments to the minimum inhibitory concentration. This is the minimum dose that needs to be Read More

Natamycin used in official analyses to ensure food safety

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Despite the care and great responsibility exercised by the food industry in order to offer the highest quality and minimum risk for consumers, the risks of food infection occasionally become apparent, and food alerts are publicised in the media. There was a very serious food crisis in Spain this summer, which was theoretically local in scope, and it did not become national due to thorough inspections being conducted in industries Read More

What do molds like so much about cheese: the growth of molds during the preparation and use of cheese

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The environmental conditions during the production and ripening of cheese make it an excellent substrate for the growth of molds. Molds are a kind of fungus. Their most interesting characteristic is their ability to adapt to even more extreme pH conditions than bacteria can. Molds can be both beneficial and detrimental to the shelf life of cheeses. The most common genera of fungi in cheese are Aspergillus, Cladosporium, Geotrichum, Mucor Read More