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Extending the shelf-life of cottage cheese: Identification of spoilage flora and their control using food grade preservatives


, : Extending the shelf-life of cottage cheese: Identification of spoilage flora and their control using food grade preservatives. Cultured Dairy Products Journal 26(4): 8-9, 11-12

The appropriate levels of the antimicrobials nisin, pimaricin and propionate have been formulated to extend the shelf-life of Cottage cheese from 21 to over 35 days. A number of bacteria, yeast and fungi have been isolated and characterized from Cottage cheese samples with visible spoilage. Pimaricin, propionate, nisin, and sorbate, individually and in combinations, have been tested for ability to inhibit the growth of spoilage bacteria using standard microbiological agar medium.

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