Product: Soft Cheese (Cream Cheese, Ricotta, Cottage Cheese)
Solution: ε-Polylysine 0.05%, Nisin 0.02%
Region: Europe, North America (Clean Label Soft Cheese Preservation Project)
Combination: ε-Polylysine for broad-spectrum control, Nisin for bacterial inhibition
Natural Preservation in Soft Cheese with ε-Polylysine and Nisin
Introduction: Soft cheeses like cream cheese, ricotta, and cottage cheese are particularly susceptible to microbial contamination due to their high moisture content and soft texture. Lactic acid bacteria (LAB), yeast, and pathogenic bacteria like Salmonella and Listeria can thrive in these products, reducing shelf life and posing food safety risks. To address these challenges, manufacturers are using natural preservatives such as ε-Polylysine and Nisin to control microbial growth and extend product shelf life.
Issues
Microbial Contamination: Soft cheeses are prone to contamination from Lactic Acid Bacteria (LAB), yeast, and pathogenic bacteria.
Short Shelf Life: Soft cheeses have a naturally shorter shelf life due to their high moisture content and susceptibility to spoilage.
Consumer Preference for Natural Ingredients: Increasing demand for preservative-free and clean-label products requires manufacturers to find natural preservation solutions
Solution
ε-Polylysine 0.05%: A broad-spectrum antimicrobial that controls both spoilage and pathogenic bacteria, ensuring product safety.
Nisin 0.02%: Added to inhibit Listeria monocytogenes and other spoilage organisms without affecting the flavor or texture of the soft cheese
Results
Shelf Life Extension: The shelf life of soft cheeses was extended from 7–10 days to 30 days under refrigerated conditions.
Inhibition of Pathogens and Spoilage Bacteria: The combination of ε-Polylysine and Nisin successfully inhibited microbial growth, including Listeria and LAB.
No Sensory Impact: The addition of natural preservatives did not alter the taste, texture, or color of the cheese.
Clean-Label Compliance: Both ε-Polylysine and Nisin are naturally derived and fully comply with clean-label requirements, appealing to health-conscious consumers.
Conclusion
By incorporating ε-Polylysine and Nisin, manufacturers can significantly extend the shelf life of soft cheeses while ensuring safety and maintaining sensory quality. This solution meets the growing demand for clean-label, natural products in both domestic and export markets.
Natural Protective Solutions
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Natamycin
Rosemary Extract
