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Increased Antimicrobial Activity of Cheese Coatings Through Particle Size Reduction

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Particulate Products

Part of the book series: Particle Technology Series ((POTS,volume 19))

Abstract

This chapter discusses the results of reducing the particle size distribution of an anti-microbial solid to facilitate a better use of the material. The product, an antifungal agent is size reduced using a wet-stirred media mill. The obtained product has the size of around 180 nm. The way of grinding is described and the used sizing techniques discussed. In the last part the product is characterized and tested in its application. Here it is shown that the reduced size gives a better performance against fungal anti-microbial infections than a product containing larger particles. This is explained by discussing the coverage, as well as the diffusion of the product through a layer of material, in this case a cheese surface.

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Authors and Affiliations

  1. DSM Food Specialities, Alexander Fleminglaan 1, 2613 AX Delft 1, Delft, 2600 MA, The Netherlands

    Gabriel M. H. Meesters & Stephen L. A. Hennart

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  1. Gabriel M. H. Meesters
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  2. Stephen L. A. Hennart
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Correspondence to Gabriel M. H. Meesters .

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Editors and Affiliations

  1. Delft University of Technology, Pijnacker, Zuid-Holland, The Netherlands

    Henk G. Merkus

  2. DSM Food Specialities, Delft University of Technology, Delft, Zuid-Holland, The Netherlands

    Gabriel M.H. Meesters

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Meesters, G.M.H., Hennart, S.L.A. (2014). Increased Antimicrobial Activity of Cheese Coatings Through Particle Size Reduction. In: Merkus, H., Meesters, G. (eds) Particulate Products. Particle Technology Series, vol 19. Springer, Cham. https://doi.org/10.1007/978-3-319-00714-4_15

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