Patent ID: 6113954
Filing Date: 2000-09-05
Classification: A23L

Abstract:
A method of making a stabilized mayonnaise spread, said method comprising the step of incorporating an effective amount a nisin-containing whey into a mayonnaise composition, thereby forming a stabilized mayonnaise spread which is resistant to the growth of potentially contaminating microorganisms, wherein the nisin-containing whey is prepared by a process comprising the steps of(i) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism;(ii) incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed; and(iii) separating the whey from the when and curd mixture, wherein the separated whey is the nisin-containing whey.