Method for inhibiting psychrotrophic bacteria in cream or milk b

Details Method for inhibiting psychrotrophic bacteria in cream or milk b Method for inhibiting psychrotrophic bacteria in cream or milk b

1987-10-02

1988-12-13

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 42, 426 43, 426 61, 426 36, A23C 912, A23C 19076

Patent

active

047909943

ABSTRACT:
A method for inhibiting psychrotrophic bacteria in milk products such as Cottage cheese, particularly cream dressed Cottage cheese, using a Pediococcus is disclosed. The inhibition is produced by antimicrobial metabolites generated in the food without fermentation by live Pediococcus.

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patent: 4599313 (1986-07-01), Gonzalez
Franklin et al., The Incidence of Bacteria in Cheese Milk and Cheddar Cheese and their Association with Flavour, J. Dairy Res (1963), 30, 87 pp. 87-99.
Graham et al., Appl. and Envir. Microbiol. 50; 532-534 (1985).
Gilliland et al., J. Dairy Science 66; 974-980 (1983).
Gilliland et al., Am. Public Health Assoc., M. L. Speck, ed. 172-178 (1976).

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