Question

Late blowing in processed cheese is controlled by using

• A. Sodium citrate
• B. Sorbic acid
• C. Citric acid
• D. Nisin

Hint:

Processed Cheese Preservation: LATE BLOWING is controlled by adding NISIN (Bacteriocin from L. lactis inhibiting Clostridium spore outgrowth). Sorbic acid controls yeasts and molds.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Natural peptide biopreservation in processed cheese: Nisin (Class I lantibiotic from Lactococcus lactis) specifically inhibits germination and outgrowth of heat-resistant anaerobic endospores of Clostridium tyrobutyricum and Clostridium butyricum, controlling late gas blowing.
Key Formula or Approach:
\[ \text{Processed Cheese: Spores of } \textit{Clostridium tyrobutyricum} \xrightarrow{\mathbf{Nisin \text{ (Inhibits Outgrowth)}}} \mathbf{Prevents \text{ } Late \text{ } Blowing \text{ } (\text{H}_2 + \text{CO}_2 \text{ Gas)}} \]

Step 2: Detailed Explanation:
In processed cheese technology and preservation against anaerobic sporeformers:
- Late Blowing Defect: Occurs during ambient storage of processed cheese, cheese spreads, and canned cheese blocks when heat-resistant endospores of {Clostridium tyrobutyricum and Clostridium butyricum survive processing:
1. The spores germinate and ferment lactate into butyric acid, carbon dioxide ($\text{CO}_2$), and hydrogen gas ($\text{H}_2$), causing pouch ballooning, can swelling, and foul-smelling liquefaction.
2. Nisin (D) (a 34-amino acid lantibiotic bacteriocin produced by Lactococcus lactis) binds to lipid II in the spore membrane, permanently arresting spore outgrowth and vegetative proliferation.
3. Addition of nisin ($6 - 12.5\text{ mg/kg}$) is the universally approved regulatory method for controlling late blowing in processed cheese.

Step 3: Final Answer:
Hence, late blowing in processed cheese is controlled by using Nisin, matching option (D).