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AssigneeNabisco, Inc.
InventorsTim M. Adrianson, Alpheus I. Brown, Jr., G. Curtis Busk, Jr., Stephen A. Gunther, Karen D. Huether, Joseph W. Mann, James K. Yoss
Estimating the term…
High-moisture, high-pH, shelf-stable cheese spreads containing cheese, preferably a cheese having a pH of 5.4 or lower such as Swiss, Cheddar, American, mozarella, skim milk cheese, or cheese mixtures, water sufficient to provide a total moisture of from 51 to 58% and a pH of from 5.3 to 6.0 are preserved by adding sodium chloride, a phosphate salt, sodium citrate, and sodium lactate in sufficient amounts to maintain the composition free from the growth of Clostridium botulinum and the production of toxin by those organisms during room temperature storage for a period of at least 180 days, preferably 300 days. Some embodiments contain about 1 to 2% sodium citrate, about 1 to 2% sodium lactate, and a combined level of dibasic sodium phosphate and sodium chloride ranging between about 1.3 and 2.2%, and have a moisture content of 52 to 55%, and an overall pH of about 5.3 to 5.6.
A method for preserving a high-moisture, high-pH, shelf-stable spread composition containing cheese comprising
A method for preserving a shelf-stable cheese spread composition containing cheese and water, comprising incorporating into the composition a preservation system containing, as a final concentration in the composition, about 1 to 2% sodium citrate, about 1 to 2% sodium lactate, and a combined level of dibasic sodium phosphate and sodium chloride ranging between about 1.3 and 2.2%, and adjusting the pH of the composition to about 5.2 to 5.9 and the moisture content to about 52 to 58%, so that the composition can be stored at room temperature for at least about 180 days without growth of Clostridium botulinum.
A cheese composition comprising cheese having a pH of 5.4 or lower, sufficient water to provide a moisture content of 52 to 55%, about 1 to 2% sodium citrate, about 1 to 2% sodium lactate, and a combined level of dibasic sodium phosphate and sodium chloride ranging between about 1.3 and 2.2%, and exhibiting an overall pH of about 5.4 to 5.8.
Dependencies are inferred from the claim text.