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 language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Mar 1978|