Staph
09/02/2018 / By Ralph Flores
Edible coating made with ginger essential oil decreases microbial activity of Escherichia coli and Staphylococcus aureus in cheese
Adding an edible coating made from ginger essential oil can help prolong the shelf life of kashar cheese, according to researchers from Ege University in Turkey. The study, published in CyTA – Journal of Food, investigated how the coat affects the microbiological and physicochemical properties of kashar cheese after different days in storage. To make the edible […]
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