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Journal of Dairy Science Vol. 76 No. 7 1829-1836
© 1993 by American Dairy Science Association ®
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Shelf-Life of Pasteurized Process Cheese Spreads Made from Cheddar Cheese Manufactured with a Nisin-Producing Starter Culture

R. F. Roberts 1 and E. A. Zottola 1

1 Minnesota-South Dakota Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

Cheddar cheese made with a nisin-producing starter culture and Cheddar cheese made with a commercially available starter culture were used to manufacture pasteurized process cheese spreads at low and high moisture percentages (53 and 60%, respectively). Composition did not differ between spreads of similar moisture content with and without nisin. The nisin contents of cheese spreads were 301 and 387 IU/g at the high and low moisture percentages, respectively. Nisin was not inactivated by the thermal process used during cheese spread manufacture. Shelf-life of pasteurized process cheese spreads was determined during storage at 22 and 37°C. Low moisture cheese spreads with nisin had a longer shelf-life than corresponding cheese spreads without nisin when cheeses were incubated at either temperature. High moisture cheese spreads with nisin had a longer shelf-life than control spreads when cheeses were incubated at 22°C. However, shelf-life did not differ between high moisture spread with nisin and cheese spreads without nisin when cheeses were incubated at 37°C.

Key Words: cheese spreads • nisin • spoilage • shelf-life

Submitted on July 30, 1992
Accepted on February 22, 1993




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