Claims
- 1. A process for preserving a cultured dairy food product against spoilage yeast, the process comprising the step of providing in a food product, that (a) is normally devoid of Propionibacterium, (b) contains less than 50% solids, and (c) is subject to spoilage by yeast, a metabolite-containing material that is produced by a culture of Propionibacterium and that contains metabolites other than propionic acid, the material being present in an amount sufficient that the metabolite inhibits the growth of the spoilage yeast and that the material provides less than 0.3% propionic acid in the food product and a calcium sequestrant in weight ratio of material to sequestrant ranging from about 1.5:1 to 10:1.
- 2. The process of claim 1 wherein the cultured dairy product is prepared to a total calcium content of at least 10%.
- 3. The process of claim 1 wherein the calcium sequestrant is selected from the group consisting of sodium hexametaphosphate, sodium citrate, disodium phosphate, sodium triphosphate, long chained polyphosphates, and mixtures thereof.
- 4. The process of claim 3 wherein the calcium sequestrant comprises sodium hexametaphosphate.
- 5. The process according to claim 1 wherein the weight ratio of material to sequestrant ranges from 2:1 to about 4:1.
Parent Case Info
This application represents a divisional of application Ser. No. 09/321,771, filed May 27, 1999, now U.S. Pat. No. 6,183,802.
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