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Inhibition of Clostridium botulinum in reduced-sodium process cheese products: Validation model 2

Investigators
Glass, Kathleen
Institutions
University of Wisconsin - Madison
Start date
2017
End date
2018
Objective
(1) Identify the time to botulinum toxin production in pasteurized process cheese products in model products formulated with a range of moisture, pH, fat, NaCl, disodium phosphate emulsifier, % potassium replacement, and sorbic acid and stored at 27°C for up to 56 weeks​.
Project source
View this project
Categories
Clostridium
Natural Toxins
Bacterial Pathogens
Commodities
Dairy