AURI is collaborating with industry partners on a variety of research initiatives aimed at increasing sales and demand for Minnesota milk products. Research that will benefit the entire dairy sector includes: •Listeria survival on sodium reduced processed American cheese slices •Technology to pasteurize whey beverages •Extrusion techniques for nonfat dry milk puffs •New uses for cheese processing co-products •Lactose and sodium rapid measurement technology •Sodium reduction in blue cheese •Natural… Continue Reading AURI collaborates on dairy research
August 14, 2014
Idea to reality: In response to national health initiatives, the dairy industry is exploring ways to reduce the sodium content of cheese without compromising food safety and quality. Salt helps limit the growth of harmful bacteria in cheese. The industry needed to know if reducing the sodium content of processed American cheese slices would increase the survival of Listeria — a food-borne pathogen that can make people sick. AURI’s role:… Continue Reading AURI and the cheese industry
Reducing the salt content of American cheese slices doesn’t increase the survival of Listeria monocytogenes, a University of Minnesota study has found. Continue Reading No increased Listeria risk in sodium reduced processed cheese, new research finds
Listeria is a common bacteria found in soil, water, and some animals, including cattle, according to the U.S. Health Department’s website: Foodsafety.gov. It can also be present in raw milk and foods made from raw milk. Unlike many food pathogens, Listeria can grow in cold temperatures in the refrigerator. It is killed by cooking and pasteurization. Common sources of Listeria include ready-to-eat deli meats, hot dogs, meat spreads, unpasteurized dairy… Continue Reading What is Listeria?