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.
All Science Journal Classification (ASJC) codes
- Food Science
- Animal Science and Zoology