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Microbiological aspects of Hispanic-style dairy products: Improvement of shelf life and food safety |
J. J. LAMBESEDER and X. Ming. Food Protection Group, Rhodia Inc., 2802 Walton Commons W., Madison, WI 53718 The increasing interest in ethnic food and the growing Hispanic population in the US has led to a rapid increase in the consumption of Hispanic style cheeses. Different from western style cheeses, Hispanic style cheeses do not have a standard of identity or other standard compositional characteristics. The high moisture content, near neutral pH and absence of starter cultures in most varieties make the cheeses a suitable medium for the growth of undesirable microorganisms. To meet the manufacture's and consumer's needs of improving shelf life stability and food safety, a study was initiated on the impact of using natural antimicrobial food ingredients on the microbiological qualities of Hispanic cheeses. Different varieties of Hispanic cheeses were analyzed for their microbial profiles, pH and potential for supporting growth of L. monocytogenes, the pathogen of significant food safety concern. A challenge study was conducted by inoculating L. monocytogenes onto Queso Fresco made with or without natural antimicrobial food ingredient MicroGARDŽ- MG300. The growth of Listeria monocytogenes was monitored and the shelf life stability was measured by total plate count, change in pH, color, aroma and appearance. Results indicated that using MicroGARDŽ-MG300 in the cheese could reduce the risk of L. monocytogenes contamination and improve shelf stability of the cheese.
Session 2, Hispanic-style dairy foods: The quest for queso
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