Determination of the natamycin content of cheese rind and cheese : a collaborative study

J.J. van Oostrom, W.G. de Ruig, P.C. Hollman

Research output: Book/ReportReportProfessional

Abstract

A collaborative test on the determination of natamycin in cheese rind was carried out. The described method comprises: 1) sampling, 2) homogination, 3) extraction, 4) clean up, 5) concentration, 6) determination - spectroscopy - HPLC-UV. For practical reasons the steps 3 to 6 only could be incorporated in this test. Eight laboratories participated. Three samples of decreasing levels were distributed.
Original languageEnglish
Place of PublicationWageningen
PublisherRIKILT
Number of pages16
Publication statusPublished - 1983

Publication series

NameReport / RIKILT
No.83.86

Keywords

  • cheeses
  • protective coatings
  • natamycin
  • food preservatives
  • laboratory tests
  • food quality
  • food analysis
  • samples

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