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Article: Nisin prevents spoilage of processed cheese. (natural polypeptide bacteriocin) (includes related article on cheese safety)
- Article from:
- Food Processing
- Article date:
- April 1, 1993
- Author:
CopyrightCOPYRIGHT 1993 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Nisin is a naturally occurring polypeptide bacteriocin derived as a fermentation product of Streptococcus lactis Lancefield Group N in milk. Nisin works as bacteriocin against most gram-positive bacteria, including certain strains of Straphylococcus, Lactobacillus, Mircococcus, and practically all spore-forming species of clostridium and Bacillus.
Long used in high-moisture (up to 60 [percent] processed cheesed in Europe, nisin is extremely effective in inhibiting Clostridium and extending shelf life. As U.S. processors adopt formulations with reduced salt and phosphate emulsifiers, nisin can be a proven alternative protection against cheese spoilage.
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Related newspaper, magazine, and journal articles:
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Article: FSA works for cheese safety. (news).(with the ...
Grocer;
January 26, 2002 ;
677 words
...The Specialist Cheesemakers Association has welcomed a new Food Standards Agency safety initiative as an opportunity to build understanding between health officers and cheesemakers. The FSA safety management awareness initiative is aimed 180 specialist cheese producers, many of whom run small-scale
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