FDA Approves Two Kerry Solutions for Shelf-life Extension in Cottage Cheese
Beloit, Wis. (November 18, 2011) – Kerry Ingredients & Flavours, a global supplier to the food and beverage industry, strives to offer novel ingredients to meet customers’ unique needs. Kerry’s Durafresh™ 5015 and the combination of Durafresh 5015 and Fargo™ 763 were two of five solutions the Food and Drug Administration (FDA) approved for use in the processing of cottage cheese in June 2011.

A study conducted jointly by the FDA and the International Dairy Food Association (IDFA) demonstrated the advantage of Kerry’s ingredient solutions in controlling the growth of listeria in cottage cheese. Durafresh 5015, labeled as “Cultured Grade A Skim Milk and Skim Milk Powder,” and the combination of Durafresh 5015 and Fargo 763, labeled as “Cultured Skim Milk and Skim Milk Powder and Lactic Acid Started Culture,” are approved for use in cottage cheese with fill temperatures up to 55°F so long as the product (in package) is cooled to 45°F or less within 72 hours. Listeria challenge study results supported the use of these two Kerry solutions under these circumstances as a way to provide a margin of safety that is better than filling the product at 45°F or less within 72 hours.

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