Natural Preservative Allows Higher Filling Temperatures for Cottage Cheese

June 20, 2011

Danisco says that until now, manufacturers could only use the chemical preservative potassium sorbate in cottage cheese operations above 45˚F.

As part of its MicroGARD antimicrobial line, Danisco (Copenhagen) has introduced MicroGARD 430, a sustainable antimicrobial that can be used in the processing of cottage cheese filled at temperatures between 45˚F and 55˚F. The company says that these higher filling temperatures can improve the texture and mouthfeel of traditional cottage cheese, as well as save companies time and energy.

Danisco says that until now, manufacturers could only use the chemical preservative potassium sorbate in cottage cheese operations above 45˚F. By contrast, MicroGARD 430 is a natural alternative. It consists of cultured, non-rBST, Grade A non-fat dry milk powder, for a cleaner label.