Shelf-life of pasteurized process cheese spreads made from cheddar cheese manufactured with a nisin-producing starter culture.
Cheddar cheese made with a nisin-producing starter culture and Cheddar cheese made with a commercially available starter culture were used to manufacture pasteurized process cheese spreads at low and high moisture percentages (53 and 60%, respectively). Composition did not differ between spreads of similar moisture content with and without nisin. The nisin contents of cheese spreads were 301 and 387 IU/g at the high and low moisture percentages, respectively. Nisin was not inactivated by the thermal process used during cheese spread manufacture. Shelf-life of pasteurized process cheese spreads was determined during storage at 22 and 37 degrees C. Low moisture cheese spreads with nisin had a longer shelf-life than corresponding cheese spreads without nisin when cheeses were incubated at either temperature. High moisture cheese spreads with nisin had a longer shelf-life than control spreads when cheeses were incubated at 22 degrees C. However, shelf-life did not differ between high moisture spread with nisin and cheese spreads without nisin when cheeses were incubated at 37 degrees C.
Roberts
R F
RF
Minnesota-South Dakota Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108.
Zottola
E A
EA
D002611:Cheese / Q000032:analysis / Q000382:microbiology; D003013:Clostridium / Q000502:physiology; D005519:Food Preservation; D009561:Nisin / Q000378:metabolism*; D013171:Spores, Bacterial / Q000302:isolation & purification; D013997:Time Factors
D009561:Nisin