Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contains phenolic diterpenes in an amount of greater than 1.0 wt. %, based on the composition, and wherein when the antimicrobial material consists of nisin, the composition comprises carvacrol in an amount of less than 0.075 wt. % based on the composition and carvone in an amount of less than 15 wt. % based on the composition.

The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contains phenolic diterpenes in an amount of greater than 1.0 wt. %, based on the composition, and wherein when the antimicrobial material consists of nisin, the composition comprises carvacrol in an amount of less than 0.075 wt. % based on the composition and carvone in an amount of less than 15 wt. % based on the composition.

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

A composition containing a newly identified bacteriocin produced by a Lactobacillus plantarum strain, isolated from natural corn mash used in commercial fermentation process for production of ethanol. The bacteriocin composition is effective in broad range killing against the vast majority of the lactic acid bacteria (LAB) isolates in ethanol fermentation mash, which include multiple species of Lactobacillus, Lactococcus, Weissella, Leuconostoc, Pediococcus, Enterococcus, and Streptococcus as well as killing activity against non-LAB isolates, such as strains of Staphylococcus, Enterobacter, Bacillus, and Clostridium. The bacteriocin is also combined with broad range bacteriophage to provide synergistic effectiveness again unwanted bacteria in industrial biofuel fermentation process and in human and animal bacterial infections.

A composition containing a newly identified bacteriocin produced by a Lactobacillus plantarum strain, isolated from natural corn mash used in commercial fermentation process for production of ethanol. The bacteriocin composition is effective in broad range killing against the vast majority of the lactic acid bacteria (LAB) isolates in ethanol fermentation mash, which include multiple species of Lactobacillus, Lactococcus, Weissella, Leuconostoc, Pediococcus, Enterococcus, and Streptococcus as well as killing activity against non-LAB isolates, such as strains of Staphylococcus, Enterobacter, Bacillus, and Clostridium. The bacteriocin is also combined with broad range bacteriophage to provide synergistic effectiveness again unwanted bacteria in industrial biofuel fermentation process and in human and animal bacterial infections.

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

The present invention relates to new antimicrobial compositions and their use in the treatment of products such as food products.