Исследование диффузии натамицина в процессе изготовления и хранения полутвердых сыров

Abstract

This article presents the result of studying of natamycin diffusion into cheese while producing and storing. The cheese was either submerged into the suspension with a concentration of 0,2% or put into the brine with a concentration of 0,01%. The suspension method has shown itself to be more effective as it provides stable natamycin concentration in coating surface of the cheese for a long time.