The fungal problem in cheese industry

Publication date: Available online 13 July 2019Source: Current Opinion in Food ScienceAuthor(s): Cathrine Finne Kure, Ida SkaarMould growth on cheese represents both a quality and a food safety problem, and poses significant economic losses. Several mould genera may destroy cheese, however normally just a few fungal species dominate on a specific type of cheese. Penicillium is the major genus followed by Aspergillus. Cheese contaminating mould species may produce mycotoxins, and some of the toxins as ochratoxin A, cyclopiazonic acid and sterigmatocystin have been shown to be stable under normal processing conditions. The main mould contamination source is the environment in the production facilities. Visible mould growth on cheese in the plant should be avoided in order to prevent problem moulds to spread. For identification of the contamination source, identification at or below species level is necessary.
Source: Current Opinion in Food Science - Category: Food Science Source Type: research