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dc.contributor.authorKure, Cathrine F.
dc.contributor.authorSkaar, Ida
dc.date.accessioned2020-02-10T10:24:00Z
dc.date.available2020-02-10T10:24:00Z
dc.date.created2019-09-04T10:00:39Z
dc.date.issued2019
dc.identifier.citationCurrent Opinion in Food Science. 2019, 29 14-19.
dc.identifier.issn2214-7993
dc.identifier.urihttp://hdl.handle.net/11250/2640639
dc.description.abstractMould 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 such 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.
dc.language.isoeng
dc.titleThe fungal problem in cheese industry
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.description.versionpublishedVersion
dc.source.pagenumber14-19
dc.source.volume29
dc.source.journalCurrent Opinion in Food Science
dc.identifier.doi10.1016/j.cofs.2019.07.003
dc.identifier.cristin1721342
dc.relation.projectNorges forskningsråd: 262306
dc.relation.projectNofima AS: 201704
cristin.unitcode7543,3,4,0
cristin.unitnameTrygg og holdbar mat
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.fulltextoriginal
cristin.qualitycode1


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