The effects of natamycin, oxygen scavengers and a 25% CO2:75% N2 modified atmosphere on the growth of Penicillium roqueforti in shredded cheddar and mozzarella cheese stored at 10°C for 0, 60, 120, or 180 day was studied. Microbiological and sensory testing was assessed on 0, 7,…
"1" Result
Sort By: