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...
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| creator | Chinwalla, Ammar N Marcus-Johnson, Christine D Reeve, Jon L |
| description | 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. |
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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. 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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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | Processed cheese with natural antibacterial and antimycotic components and method of manufacturing |
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