Changes may take place in some dairy products related to their natamycin contents. These changes may be directly related to the refrigeration and temperature conditions, as well as their possible exposure to sunlight.
The ultraviolet spectrophotometric method, used to identify functional groups of molecules and a substance’s content and strength, is able to identify these changes.
The results obtained using this method show that exposure to sunlight and different temperature conditions significantly affect the stability of natamycin included in dairy products.
There is also a significant negative correlation between this factor and the storage time. The natamycin content is consequently more stable in cheese and yoghurt by-products when they are stored in refrigerated conditions between 4 and 2 degrees (above or below freezing point) and in a dark place.
However, hardly any changes were seen when the dairy products were exposed to room temperature with no exposure to sunlight, but there were changes when they were exposed to high temperatures.
The application of this type of method shows that dairy products containing natamycin should be kept away from sunlight and high temperatures to prevent them from decaying in a shorter period of time.