ES8601657A1 - Process cheese products and a process for inhibiting botulinum spore growth therein - Google Patents
Process cheese products and a process for inhibiting botulinum spore growth thereinInfo
- Publication number
- ES8601657A1 ES8601657A1 ES533515A ES533515A ES8601657A1 ES 8601657 A1 ES8601657 A1 ES 8601657A1 ES 533515 A ES533515 A ES 533515A ES 533515 A ES533515 A ES 533515A ES 8601657 A1 ES8601657 A1 ES 8601657A1
- Authority
- ES
- Spain
- Prior art keywords
- cheese
- growth
- esp
- nisin
- prods
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
- A23C19/11—Addition of preservatives of antibiotics or bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Method for controlling the growth of Chlostridium botulinum spores and prodn. of botulinism boxin in treated, pasteurised cheese prods. of moisture content at least 54 (esp. 54-58)% comprises adding nisin (I) or a culture which produces it. Esp. 2000-10000 I.U. (I) are added per g of cheese. - Also new are such cheese prods. contg. 100-300 ppm (I), which is a polypeptide, prod. by Streptococcus lactis, which inhibits Gram positive bacteria and growth of germinated bacterial spores - The method is esp. applied to spreading cheeses of low sodium content. (0/0) DEAB- DE3345456 C Pasteurised processed cheese prodn. with control of the growth of Clostridium botulinum spores and botulinus toxin includes controlling the moisture content to 54-60% and adding 2000-10,000 1U/g of nisin, or a culture that produces a corresp. concn. of nisin. - Pref. the cheese has a lower sodium concn. than normal.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US50330583A | 1983-06-10 | 1983-06-10 |
Publications (2)
Publication Number | Publication Date |
---|---|
ES533515A0 ES533515A0 (en) | 1985-11-16 |
ES8601657A1 true ES8601657A1 (en) | 1985-11-16 |
Family
ID=24001541
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES533515A Expired ES8601657A1 (en) | 1983-06-10 | 1984-06-08 | Process cheese products and a process for inhibiting botulinum spore growth therein |
Country Status (5)
Country | Link |
---|---|
AU (1) | AU2025183A (en) |
BE (1) | BE898098A (en) |
DE (1) | DE3345456A1 (en) |
ES (1) | ES8601657A1 (en) |
GB (1) | GB2141016B (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DK168301B1 (en) * | 1984-12-26 | 1994-03-07 | Aplin & Barrett Ltd | Use of nisin or a nisin-producing culture in the manufacture or storage of beer for the suppression of beer-destroying organisms |
DE69101153T2 (en) * | 1990-04-23 | 1994-05-19 | Haarmann & Reimer Corp | Use of lanthionins to control contamination in food processing. |
US5670197A (en) * | 1995-09-29 | 1997-09-23 | Nabisco, Inc. | Low-acid, high-moisture processed cheese spread and method of making |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2744827A (en) * | 1951-03-07 | 1956-05-08 | Nat Res Dev | Manufacture and preservation of cheese |
GB713251A (en) * | 1951-03-07 | 1954-08-11 | Nat Res Dev | Improvements in or relating to the manufacture or preservation of cheese |
-
1983
- 1983-10-18 AU AU20251/83A patent/AU2025183A/en not_active Abandoned
- 1983-10-21 GB GB08328195A patent/GB2141016B/en not_active Expired
- 1983-10-27 BE BE0/211784A patent/BE898098A/en not_active IP Right Cessation
- 1983-12-15 DE DE19833345456 patent/DE3345456A1/en active Granted
-
1984
- 1984-06-08 ES ES533515A patent/ES8601657A1/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
BE898098A (en) | 1984-02-15 |
DE3345456A1 (en) | 1984-12-13 |
ES533515A0 (en) | 1985-11-16 |
GB2141016A (en) | 1984-12-12 |
GB2141016B (en) | 1987-07-08 |
AU2025183A (en) | 1984-12-13 |
GB8328195D0 (en) | 1983-11-23 |
DE3345456C2 (en) | 1993-04-29 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FD1A | Patent lapsed |
Effective date: 20050704 |