Natural Preservative Allows Higher Filling Temperatures for Cottage Cheese
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 45ÃÂF and 55ÃÂF. 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 45ÃÂF. 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.
The Nutritional Outlook Podcast Episode 39: Nutritional Outlook's Ingredients to Watch in 2025
February 25th 2025In this episode, Nutritional Outlook interviews Scott Dicker, market insights director from market researcher SPINS, about ingredients and product categories nutraceutical and nutrition product manufacturers should watch in 2025.
