Hi everyone,
What happens if cheddar cheese in block stays at 60 degrees for about 2 days?
In that case, can cooking step kill the pathogens in cheese (320-430 degrees for about 15 min.)?
Thank you in advance.
Posted 08 September 2021 - 07:01 PM
Hi everyone,
What happens if cheddar cheese in block stays at 60 degrees for about 2 days?
In that case, can cooking step kill the pathogens in cheese (320-430 degrees for about 15 min.)?
Thank you in advance.
Posted 08 September 2021 - 07:51 PM
What kind of packaging was it stored in? Is this a pasteurized "cheese product" or natural cheese?
Posted 08 September 2021 - 08:00 PM
It is sealed in flexible poly and packed in corrugated and it is pasteurized cheese
Posted 09 September 2021 - 05:05 AM
Hi everyone,
What happens if cheddar cheese in block stays at 60 degrees for about 2 days?
In that case, can cooking step kill the pathogens in cheese (320-430 degrees for about 15 min.)?
Thank you in advance.
I would have thought 430degC will satisfactorily incinerate everything, including the plastic..
Kind Regards,
Charles.C
Thanked by 1 Member:
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Posted 09 September 2021 - 12:39 PM
Well, you can't really "cook" cheese
You could perhaps add it back into new product as rework in smaller quantities since it's not really cheese and going back into a pasteurized cheese product, but the better route is to bin it all and find out how this happened in the first place
Please stop referring to me as Sir/sirs
Posted 09 September 2021 - 01:46 PM
I agree with Scampi, I can't see how you could use any of it and document that it was safe.
-Setanta
Posted 15 September 2021 - 07:14 PM
The cheese is perfectly acceptable to be used in a cooking application. This is often referred to as "tempering" cheese. When making pasteurized process cheese, natural cheeses (cheddar, monterey jack, swiss, etc.) are tempered (brought to room temperature) for 48-72 hours so it is easier to cut into manageable pieces and melts easier during the cooking process.
Posted 05 July 2022 - 08:38 PM
do you know your water activity and pH? Those are pretty important to evaluate what might be a risk for micro growth at this time and temp.
Posted 05 July 2022 - 11:34 PM
430 huh?
I would imagine the ash left would be edible.
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Glenn Oster.
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Posted 25 January 2023 - 11:30 AM
Degrees Celsius or Fahrenheit?
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