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Production of processed cheese using cheddar cheese and cheese base 4. microbiological and organoleptic qualities



Production of processed cheese using cheddar cheese and cheese base 4. microbiological and organoleptic qualities



Milchwissenschaft 46(10): 645-648



The microbiological quality of all processed cheese samples (fresh and stored) were good, for example coliform count was < 10 cfu g-1 and the most probable number (MPN) of the proteolytic anaerobic sporeformers was < 0.3 .times. 10-1 cfu g-1. Most cheeses (fresh and stored) had yeast and mould counts < 10 cfu g-1. The relatively low total count (maximum 155 .times. 10-1 cfu g-1), aerobic bacterial spores (maximum 26 .times. 10-1 cfu g-1), and saccharolytic anaerobic sporeformers count (maximum 2 .times. 10-1 cfu g-1) was due to the presence of nisin which controls the proliferation of these bacteria in the product during storage. All processed cheese blends were acceptable by the taste panelists except for 2 blends (F and A1) which were not acceptable after 6 months storage because of crumbly texture and flavour.

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