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.
Investigators
Glass, Kathleen
Institution
University of Wisconsin - Madison
Start date
2017
End date
2018
Categories
Commodities