学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542/TS
摘 要:
本文研究了纳他霉素在软质乳酪和于酪成熟过程中的降解以及在乳酪表面的渗透情况。纳他霉紊在乳酪中的残留量用紫外分光光度法进行测定。实验表明，纳他霉素不影响到乳酪的后熟，只停留在乳酪的表面，并在乳酪的发酵后期逐渐消失，纳他霉素的降解速度取决于乳酪的种类及不同的处理方式。[著者文摘]
文章出处:
《中国食品添加剂》-2006年C00期 -114-117页
China Food Additives
栏目信息:
[参考文献]
Study on degradation and percolation effect of natamycin in ripening cheese
YAO Shuo-ying, YANG Guan-dong, DAI Nan-yi （ Guangzhou Microbiology Institute, Guangzhou 510250）
Abstract:
Natamycin is used in cheese making to protect a cheese surface against mould development. This preparation is added either to cheese coating or as an aqueous suspension in which cheese is immersed before the ripening. The natamycin content in the outer layer of cheese was determinated by a spectrophotometric method. During maturation of cheese, the natamycin did not migrate into the cheese and will slowly degrade. Concentration of natamycin in the outer layer of cheese depended on the type of cheese and the dealing way.[著者文摘]
Key words:
natamycin, cheese, mould development, percolating
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