Jasdeep K. SAINI,James L. MARSDEN,Wolfgang P. LUDWIG
申请号：
US15293934
公开号：
US20170105425A1
申请日:
2016.10.14
申请国别(地区):
US
年份:
2017
代理人:
摘要：
Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.
