Shelf-Life of Pasteurized Process Cheese Spreads Made from Cheddar Cheese Manufactured with a Nisin-Producing Starter Culture

R. F. Roberts, E. A. Zottola

Research output: Contribution to journalArticle

37 Scopus citations

Abstract

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°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°C. However, shelf-life did not differ between high moisture spread with nisin and cheese spreads without nisin when cheeses were incubated at 37°C.

Original languageEnglish (US)
Pages (from-to)1829-1836
Number of pages8
JournalJournal of dairy science
Volume76
Issue number7
DOIs
StatePublished - Jan 1 1993

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

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