Processed cheese with natural antibacterial and antimycotic components and method of manufacturing

Processed cheese with natural antibacterial and antimycotic components and method of manufacturing

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials, as well as the natural antibacterial and natural antimycotic components nisin and natamycin. Nisin is included in the form of...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Chinwalla, Ammar N, Marcus-Johnson, Christine D, Reeve, Jon L
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
ENZYMOLOGY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
METALLURGY
MICROBIOLOGY
MILK OR CHEESE SUBSTITUTES
MUTATION OR GENETIC ENGINEERING
PROCESSES USING MICROORGANISMS
SPIRITS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Beschreibung
Zusammenfassung:A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials, as well as the natural antibacterial and natural antimycotic components nisin and natamycin. Nisin is included in the form of a cultured dairy component obtained from fermentation of Lactococcus lactis strain ATCC PTA-120552. The combination of the natural antibacterial and natural antimycotic components provides significantly longer shelf life even at low concentrations of the natural antibacterial and natural antimycotic components.