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  5. Inhibition of Clostridium botulinum in reduced sodium process cheese products: validation of model

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Inhibition of Clostridium botulinum in reduced-sodium process cheese products: validation of model

Investigators
Glass, KA
Institutions
University of Wisconsin - Madison
Start date
2014
End date
2015
Objective
(1) Identify the time for C. botulinum to produce toxins in pasteurized process cheese products. (2) Confirm analytical values of 80 different formulations (3) Develop a predictive model to identify time for toxin production based on 7 factors identified in proposal.
Funding Source
Dairy Research Inst.
Categories
Clostridium
Natural Toxins
Commodities
Dairy