International regulatory organisations have given the go-ahead for a number of substances, including nisin, natamycin, and sorbate salts, to be used as direct food antimicrobials. With so many substances already permitted for use in meals, the issue of why arises. Would the food processing sector require more food antimicrobials? The main motivation for looking for effective antimicrobials among naturally occurring compounds is to broaden the scope of antimicrobial activity beyond that of drugs that have received regulatory approval. Due to the high moisture content and low salt/moisture ratio of Cheese Sauce, it may not preserve as well. To increase the shelf stability of cheese sauce, various forms of preservatives in a single form have been produced.
Preservative mixtures made from two or more different preservative substances may have a synergistic impact and increase the shelf life of a product with a high moisture content.
Given that cheese sauce is a food system with a high moisture content and high water activity, it can be said to have a shorter shelf life than other goods like processed cheese. In order to find the optimum preservative system that may be utilised in the manufacturing of cheese sauce, this study was created to examine the effects of various preservative materials, either individually or in combination. It has been tried and compared to nisin as an individual standard preservative as well as to a control with no preservative material using a combination of nisin, natamycin, or potassium sorbate.
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