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The use of ultra-violet lights for the control of mould on stored cheese

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Smythe, V.R. and Gillies, A. (1955) The use of ultra-violet lights for the control of mould on stored cheese. Queensland Journal of Agricultural Science, 12 (4). pp. 179-184.



Ultra-violet lamps installed in a humid cheese storeroom reduced moulding of cheese without affecting its flavour. Mould counts of the storeroom air were quickly reduced by the lamps. Cheese moulding was reduced to such an extent that whereas cheese showed slight moulding in 2-3 days before treatment, no cheese younger than 10 days showed any evidence of moulding after treatment. The efficiency of the lamps is affected by storage temperature and by the amount of ozone liberated.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Science > Microbiology
Agriculture > Agriculture (General) > Storage
Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:16 Jun 2024 23:45
Last Modified:16 Jun 2024 23:45

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