Controlling Clostridium sporogenes spoilage of "requeijao cremoso" processed cheese: Modeling the growth/no-growth probability as a function of pH, sodium chloride and nisin
FOOD CONTROL(2024)
摘要
Predictive models were developed to assess the growth response of Clostridium sporogenes in "requeij & atilde;o cremoso" processed cheese, as affected by pH and sodium chloride and nisin concentrations. A complete factorial design was performed using different formulations: pH (5.2, 5.6, and 6.0), sodium chloride (0.5, 0.75, 1.0, 1.25, and 1.5%), and nisin (0.0, 5.0, 7.5, 10.0 and 12.5 mg/kg), totalizing 75 conditions. Packs with 150 g of "requeij & atilde;o cremoso" were inoculated with 10(3) spores/g following storage at 10 degrees C for up to 60 days. The counts of C. sporogenes were performed on day zero and at the end of storage after a heat shock (80 degrees C for 12 min). The formulations that allowed an increase in the population >1 log CFU/g were assigned the value of 1 (growth), and the formulations in which the increase was 更多
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关键词
Shelf-life,Dairy products,Hurdle technology,Control,Formulation,Microbiological quality,Product development,Predictive modeling
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