Processed cheese & spreads

Spoilage

Processed cheeses and spreads are very susceptible to mold growth, while heat-resistant spores of Bacillus and Clostridium spp. can survive in the processing.

 

Pathogens

Post process contamination with Salmonella or Listeria monocytogenes is possible.

Processed cheese and spreads

Spoilage/contamination issues

Solutions

1.   Processed cheese

(with fruits, vegetables, or meats)

2.   Processed pimento cheese

3.   Processed cheese food

 (and with fruits, vegetables, or meats)

4.   Pasteurized cheese spread

(and with fruits, vegetables, or meats)

5.   Pasteurized neufchatel cheese spread with other foods

6.   Pasteurized process cheese spread (and with fruits, vegetables, or meats)

7.   American cheese

Molds

(e.g.  1. Penicillium commune, 2. Pen. roqueforti, 3. Penicillium subgenus)

NatapTM | Natalac TM Antimicrobial

Heat-resistant spores

(e.g. 1. Bacillus, 2. Clostridium spp.)

NisinATM | NisinZTM Antimicrobial

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