STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD PRODUCTS

L. N. KREISMAN, Ted P Labuza

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

A series of intermediate moisture food processed cheese foods were made utilizing water, nonfat milk solids and propylene glycol to change the water activity to 0.81, 0.86, 0.90, 0.91 and 0.94. The stability of these cheeses was tested over a 6‐month period at room temperature. The cheeses were challenged with three molds (Aspergillus niger, Aspergillus glaucus and Penicillium roqueforti), and two pathogenic bacteria (Staphylococcus aureus and Salmonella anatum). Changes in color, texture, meltability and organoleptic acceptability were followed. The high aw cheeses (0.90‐0.94) supported the growth of the three molds, while only the 0.94 aw cheese food supported the growth of Staphylococcus aureus. The lower aw cheeses (0.81 and 0.86) were stable microbiologically. However, the lowest aw cheese was initially not acceptable in terms of the other parameters, while the 0.86 aw cheese became unacceptable after 6‐8 wk. The IMF cheese food at a aw 0.90 was the most acceptable, with a shelf life of about 5 months.

Original languageEnglish (US)
Pages (from-to)341-344
Number of pages4
JournalJournal of food science
Volume43
Issue number2
DOIs
StatePublished - Mar 1978

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