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STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD PRODUCTS
Author(s) -
KREISMAN L. N.,
LABUZA T. P.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02301.x
Subject(s) - food science , organoleptic , moisture , water activity , shelf life , penicillium roqueforti , chemistry , flavor , penicillium , water content , geotechnical engineering , organic chemistry , engineering
A series of intermediate moisture food processed cheese foods were made utilizing water, nonfat milk solids and propylene glycol to change the water activity to 0.81, 0.86, 0.90, 0.91 and 0.94. The stability of these cheeses was tested over a 6‐month period at room temperature. The cheeses were challenged with three molds (Aspergillus niger, Aspergillus glaucus and Penicillium roqueforti), and two pathogenic bacteria (Staphylococcus aureus and Salmonella anatum). Changes in color, texture, meltability and organoleptic acceptability were followed. The high a w cheeses (0.90‐0.94) supported the growth of the three molds, while only the 0.94 a w cheese food supported the growth of Staphylococcus aureus. The lower a w cheeses (0.81 and 0.86) were stable microbiologically. However, the lowest a w cheese was initially not acceptable in terms of the other parameters, while the 0.86 a w cheese became unacceptable after 6‐8 wk. The IMF cheese food at a a w 0.90 was the most acceptable, with a shelf life of about 5 months.