Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1983-10-20
1986-04-22
Nucker, Christine M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 38, 4263302, 426334, 426582, A23C 912, A23C 300, A23C 1900
Patent
active
045841993
ABSTRACT:
Process cheese spreads containing moisture in amounts ranging from 54% to 60% by weight are prepared by including from 2,000 to 10,000 I.U. of nisin and the outgrowth of Clostridium botulinum spores is prevented even when the product is stored for an extended period of time at 30.degree. C.
REFERENCES:
patent: 2744827 (1956-05-01), Mattick et al.
patent: 3579354 (1971-05-01), Kasik et al.
patent: 4158607 (1979-06-01), Kalinowski et al.
patent: 4205132 (1980-05-01), Sandine et al.
patent: 4318928 (1982-03-01), Sing
patent: 4477471 (1984-10-01), Gonzalez
Scott et al.: "Effect of Nisin on the Outgrowth of Clostridium botulinum Spores", J. Food Sci., 46(1):117-120+126.
Scott et al.: "Temperature, pH, and Spore Load Effects on the Ability of Nisin to Prevent the Outgrowth of Clostridium botulinum Spores," J. Food Sci., 46(1):121-126.
Somers et al.: "Further Studies on the Antibotulinal Effectiveness of Nisin in Acidic Media", J. Food Sci., 46(6):1972-1973, 1981.
Tanaka et al.: "A Challenge of Pasteurized Process Cheese Spread with Clostridium botulinum Spores", J. Food Prot., vol. 42, No. 10, pp. 787-789 (Oct. 1979).
Kautter et al.: "Toxin Production by Clostridium botulinum in Shelf-Stable Pasteurized Process Cheese Spreads," J. Food Prot., vol. 42, No. 10, pp. 784-786 (Oct. 1979).
The National Collection of Industrial Backteria, Catalogue of Strains, 3rd Ed., Min. of Agric. Fisheries & Food, Torry Research Station, p. 201.
McKay et al.: "Conjugative 40 Megadalton Plasmid in Streptococcus lactis . . . ," Applied and Environmental Microbiology, Jan. 1984, pp. 68-74.
McClintock et al.: "Action Inhibitrice des Streptocoques . . . ", N.I.R.D. Paper No. 1298, Reprinted from J. of Dairy Research, vol. 19, No. 2, Jun. 1952, pp. 187-193.
Aplin & Barrett, Ltd.
Nucker Christine M.
LandOfFree
Antibotulinal agents for high moisture process cheese products does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Antibotulinal agents for high moisture process cheese products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Antibotulinal agents for high moisture process cheese products will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1914808