EMULSIFYING SALTS FOR INHIBITION OF MICROORGANISMS IN PROCESSED CHEESE
Anaerobic microorganisms can cause blowing reactions in processed cheese,
especially when the final product is subject to high temperature differences.
These problems can be overcome through the addition of CORINO BS
products.
Processed cheese affected by anaerobic microorganisms causes a complete
breakdown of the processed cheese emulsion. Processed cheese containing
1.0% of CORINO BS has no blowing reactions and no separation in the
processed cheese emulsion.
CORINO BS products prevent the germination of anaerobic spores including
clostridium tyrobutyricum and is able to prolong the shelf life of the finished
product and provide a high bacteriological barrier.
Every manufacturer of processed cheese using CORINO BS for the inhibition
of anaerobic microorganisms in processed cheese preparations must conduct its own trial conditions. It is recommended the
processed cheese manufacturer inoculate samples with 5 x 105 clostridium tyrobutyricum spores per gram of processed cheese.
Incubation is at 30°C up to 50 days.
CORINO BC for inhibition of microorganism in processed cheese
product name
EEC No.:
P2O5
(± 1 %)
pH
(± 0.3 %)
ion
exchange
creaming
CORINO 60 BC
E452, E339
63.0
6.5
XXX
O
Emulsifying salt for the inhibition of microorganisms,
yeast and molds in processed cheese
CORINO 61 BC
E452, E339
65.5
7.2
XXX
O
Emulsifying salt for the prevention of yeast and molds
in processed cheese
Technical Service Dairy
For more technical service contact Mark Wolczko of Aditya Birla Chemicals (Thailand)
E [email protected] M +66 97 239 1555
description