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.

The present invention provides antimicrobial compositions comprising an Aspergillus oryzae fermentate and methods of making said antimicrobial compositions. Also provided are products comprising the antimicrobial compositions as well as methods of using the compositions to prevent the growth of a microbe in or on a food product, surface, or subject or for use in skin care or hair growth.

The present invention provides antimicrobial compositions comprising an Aspergillus oryzae fermentate and methods of making said antimicrobial compositions. Also provided are products comprising the antimicrobial compositions as well as methods of using the compositions to prevent the growth of a microbe in or on a food product, surface, or subject or for use in skin care or hair growth.