Microbiological Spoilage of Dairy Products

By Loralyn Ledenbach, R. Marshall. 2009

239 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/228a87590dc74688be0056d0ee3d8c6f8c598196

Citations in the corpus

• Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese (2014, unknown): “Modified atmosphere packaging (MAP) 63 has been used successfully to retard or prevent mould growth, and other treatments such as 64 the use of chemical preservatives: sorbates, propionate and natamycin have also been applied 65 as mould inhibitors (Ledenbach & Marshall, 2009).”