Research Progress on Fungus Control in Dairy Products
Fungus are common pollutants in dairy products,and their growth can cause product defects(such as sensory abnormalities)and safety risks(biogenic amines and mycotoxins).Through certain prevention and control techniques can effectively avoid losses for enterprises.Preventive methods include good production and hygiene practices,air filtration and purification systems,while control methods include inactivation treatment,temperature control,and modified atmosphere packaging.In addition,biological protectants can also achieve the goal of inhibiting fungus proliferation and extending storage life.This paper reviewed the current application of prevention and control technologies in dairy products.
国家科技期刊平台
NSTL
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