New natural alternative preservative for cottage cheese

By Helen Glaberson

- Last updated on GMT

Related tags: Cottage cheese, Milk, Cheese, Powdered milk, Danisco

A new cottage cheese preservative from Danisco offers manufacturers a natural alternative to its chemical predecessor, says the firm.

MicroGARD can be used at higher filling temperatures to the chemical preservative potassium sorbate which could be used in temperatures above 45° F/ 7°C, according to Danisco.

FDA’s Center for Food Safety and Applied Nutrition (CFSAN), reviewed scientific evidence on the efficacy of MicroGARD 430 and has accepted it for use as a microbial inhibitor in cottage cheese filled up to 55° F (13°C), said the ingredient’s giant.

Danisco claims the higher processing temperature improves the texture and mouthfeel of traditional cottage cheese and will save manufacturers time and energy.

Consisting of cultured, non –rBST, Grade A Non-fat Dry Milk Powder, the ingredient was designed to reduce the growth of a wide array of harmful and spoilage bacteria, as well as various yeasts and moulds.

The new preservative forms part of Danisco’s Care4U family of natural food protection ingredients which, the company says, provides sustainable bioprotection for the food industry.

Related topics: Ingredients, Cheese

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