Stabilization of fresh mozzarella cheese using fermented whey
View Patent ↗The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.
1. A stabilized food product comprising fresh mozzarella cheese, pack water, and an effective amount of a clarified nisin-containing whey, wherein the pack water and the clarified nisin-containing whey provide a liquid medium for the fresh mozzarella cheese.
2. The stabilized food product of claim 1 , wherein the clarified nisin-containing whey provides a nisin-equivalent activity of at least 360 IU/ml in the liquid medium.
3. The stabilized food product of claim 2 , wherein the nisin-equivalent activity in the liquid medium is at least 360 IU/ml after 8 weeks of storage.
4. The stabilized food product of claim 1 , wherein the clarified nisin-containing whey provides a nisin-equivalent activity of at least 460 IU/ml in the liquid medium.
5. The stabilized food product of claim 1 , wherein the stabilized food product contains about 10 to about 40% of the clarified nisin-containing whey.
6. The stabilized food product of claim 1 , wherein the amount of clarified nisin-containing whey is effective to retard or reduce below detection levels the growth of microorganisms selected from the group consisting of Listeria monocytogenes and a Leuconostoc specie.